Looking for a delicious and refreshing summer treat? Look no further than these Vegan Blueberry Coconut Popsicles! Dairy free & gluten free, these popsicles are easy to make! You'll be able to enjoy them all summer long.
These creamy popsicles are the best summer treat to cool off! So refreshing, these popsicles are full of delicious fresh blueberries. The texture is dreamy and these pops contain lemon for an unexpected citrus twist along with lavender.
Why you need to make these Vegan Blueberry Coconut Popsicles
- These delicious dairy-free popsicles are refreshing.
- These popsicles are perfect for summer months.
- These ice lollies are full of creamy coconut goodness and they're full of antioxidants from the blueberries.
Here are the simple ingredients you'll need to make these blueberry popsicles:
- fresh blueberries - if you don't have fresh berries, frozen are fine.
- concentrated lemon-infused simple syrup or agave syrup with zest and juice from one lemon (not pictured) - If you use agave syrup instead of simple syrup, this recipe is refined sugar-free.
- dried organic culinary lavender - you can find this at your local natural foods store, I found mine at Natural Grocers.
- organic lemon rind - buy organic lemons since you will be using the rind in this recipe
- vanilla unsweetened almond milk Greek-style yogurt - you can use plain vegan yogurt and add vanilla extract, start with 1 teaspoon.
- full fat coconut milk - you will need canned coconut milk for richness and creaminess. You may use almond milk or light coconut milk, although the popsicles will not be as creamy and they will be icier.
How to make Vegan Blueberry Coconut Popsicles
Start by having all of your ingredients measured and ready to go.
Cook the blueberries
- Heat a small to medium saucepan on medium heat.
- Place blueberries and maple syrup in the saucepan and cook for approximately 15 minutes, stirring occasionally, reducing heat to low or low-medium to simmer, until blueberries start to break down and release their juices.
- Gently mash the blueberries with your wooden spoon or spatula. Set aside to cool.
Make the lavender and lemon mixture
- Place the agave syrup or lemon-infused simple syrup, water, lavender, and lemon rind in a small saucepan and cook for medium to low heat, gently simmering, for approximately 10 minutes.
- Let cool briefly. Strain the mixture through a sieve and discard the lavender. Let sit until completely cool.
- If you are using agave syrup, add zest and juice from one lemon.
Make the popsicles
- Mix the lemon-lavender syrup with the coconut milk and yogurt mixture. Pour it into the ice pop molds, alternating with the blueberry mixture, and ending with the yogurt mixture.
- Place the molds in the freezer, and after two hours, place the wooden sticks in the molds. Place back in the freezer for at least another two hours.
To get the ice pops out easily, run the popsicle molds under warm to hot water for approximately 30 to 60 seconds. Be careful not to get the end of the popsicle wet. Repeat, and twist gently, until the popsicle comes out.
- Try raspberries, blackberries or strawberries instead of blueberries. You can also use jam instead.
- Instead of lemon zest, try orange zest.
You may keep the ice pops in the popsicle molds, or glass containers if they are laid side by side, flat. After I took this photo, I put these popsicles in reusable glass containers before placing them in the freezer.
Do not stack them directly on top of each other to avoid sticking.
More vegan dessert recipes
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Vegan Blueberry Coconut Popsicles
- popsicle molds
- small skillet
- popsicle sticks
- 2 cups blueberries
- 2 tablespoons maple syrup
- ⅓ cup agave syrup, add zest and juice of one lemon to mixture after it cools or concentrated lemon simple syrup, see below
- ⅓ cup water if using agave syrup with lemon juice, reduce water to ¼ cup
- 2 teaspoons dried culinary lavender
- 2 2-inch strips of lemon rind
- 1 lemon juiced and remove zest, if using agave syrup
- 7 oz vanilla unsweetened almond milk vanilla Greek-style yogurt or plain vegan yogurt with 1 teaspoon vanilla extract
- ¾ cup full-fat canned coconut milk
Concentrated Lemon Simple Syrup
- 2 organic lemons
- 2 cups ice
- 2 cups organic cane sugar
- 4 cups water, divided
- Heat up a small to medium saucepan on medium heat. Place blueberries and maple syrup in saucepan. Cook for approximately 15 minutes, stirring occasionally, reducing heat to low or low-medium to simmer, until blueberries start to break down and release their juices. Gently mash the blueberries with your wooden spoon or spatula. Set aside to cool.
- Place agave syrup or lemon-infused simple syrup, water, lavender, and lemon rind in small saucepan. Cook for medium to low heat, gently simmering, for approximately 10 minutes. Let cool briefly. Strain the mixture through a sieve and discard the lavender. Let sit until completely cool. If using agave syrup, add zest and juice from one lemon.
- In a bowl, mix the lemon-lavender syrup, yogurt, and coconut milk. Beginning with yogurt mixture, spoon yogurt mixture alternating with blueberry mixture into ice pop molds. Finish with yogurt mixture as the top layer. Freeze for 2 hours, then put popsicle sticks in. Freeze for another 4 hours or overnight.
Concentrated Lemon Simple Syrup
- Thinly sliced lemons ¼-inch thick and remove any seeds. A mandolin makes this easier.
- Set a medium-sized bowl of ice water aside.
- Bring 2 cups of water in a medium saucepan to boil. Add lemon slices and boil for one minute. Remove slices from boiling water carefully with a tong and place in ice water for a couple of minutes, then drain.
- Combine sugar and remaining water in a medium saucepan on medium heat and stir until the sugar has dissolved and the mixture starts boiling. Reduce the heat slightly.
- Add lemon slices in a single layer. Simmer for about an hour, occasionally stirring, until rinds are translucent. Remove lemon slices with a tong or slotted spoon. Cool on a wire rack with parchment underneath, placed over a baking sheet, to catch excess syrup.
- Let lemon slices dry for 24 hours minimum, uncovered. Roll them in organic cane sugar to make candied lemons if you wish. Store them in the fridge for up to a month. Garnish desserts or beverages with them.
- The syrup is perfect for sweetening homemade popsicles and other treats, for brushing onto cake, or enjoying as a thick simple syrup in cocktails as a honey alternative. Refrigerate for up to one month.
- Be careful not to overfill the popsicle molds. Be sure to snap together the popsicle molds to their holder; otherwise, they will not be secure and fall out.
- Meyer lemon concentrated simple syrup is wonderful in this recipe. You can use any citrus-infused simple syrup you like; regular lemons work well.
- Run the popsicle molds under warm to hot water for approximately 30 to 60 seconds, check frequently. Repeat, and twist gently, until the popsicle comes out.
- Recipe adapted from Cooking Light.
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.