These vegan blueberry coconut popsicles are the perfect summer treat to cool off! Creamy and refreshing, these popsicles are full of delicious blueberries. Lemon and lavender give an unexpected twist!
Now that it's berry season, I've been looking for more ways to enjoy the juicy plump blueberries we've been getting from the market. I love having ice pops on hand in the freezer; they are delicious and easy to make. It has been quite hot here, and I ran out of vegan ice cream, so I thought that I would make these refreshing ice pops. We've been enjoying these throughout June as I have been recipe testing!
What ingredients are needed
Here is what you will need to make these dairy-free and naturally gluten-free popsicles. If you use agave syrup instead of simple syrup, they are refined sugar-free. I prefer to buy organic produce and items as much as I can. If you are unable to find organic, feel free to use conventional if that is what you have available.
- blueberries
- maple syrup
- agave syrup with zest and juice from one lemon (not pictured) or concentrated lemon-infused simple syrup
- dried organic culinary lavender
- organic lemon rind
- vanilla unsweetened almond milk Greek-style yogurt
- full fat coconut milk
I chose coconut milk since it is rich and creamy. You may use almond milk or light coconut milk, but the results will not be as creamy.
Supplies
What you need to make these popsicles:
- ice pop maker with wooden popsicle sticks
- small saucepan
- small skillet
- spatula
How to make
To make these ice pops, start by cooking down the blueberries with maple syrup. While the blueberries are starting to soften and release their juices, you will heat the lemon-infused simple syrup with dried lavender.
I chose the lemon-infused simple syrup because I had made candied lemons and there was plenty of concentrated simple syrup leftover. I thought this blueberry coconut popsicle recipe would be the perfect use for it! I've included the directions below, adapted from this candied meyer lemon recipe.
Alternatively, you can use agave syrup; be sure to add the zest and juice of one lemon after the mixture has cooled off.
While the blueberries are beginning to soften and release their juices, you are going to heat the lemon-infused simple syrup with water and lavender. Let the mixture simmer for several minutes and then let it cool.
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.
How to store
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.
Tips
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.
If you like this recipe, you will love my Vegan Creamy Coconut Popsicles. Maybe you're in the mood for cookies instead? Try my favorite Vegan Linzer Cookies.
If you try these vegan blueberry coconut popsicles or any other recipe on the blog, be sure to let me know by rating this recipe and leaving a comment below. Be sure to follow along on Facebook, Pinterest, and Instagram for more plant-based inspiration!
Recipe adapted from Cooking Light.
📖 Recipe
Vegan Blueberry Coconut Popsicles
Ingredients
- 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
- 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
Instructions
- 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.
Notes
- 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.
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