Name: Ingredients Recipe
Prep time: 45 min
Cook time: 1 h 30 min
Total time: PT-489033H1M41S
Cuisine: Vegan
Ingredients: 2 organic lemons; 2 cups organic cane sugar; 4 cups water, divided; 2 teaspoons dried culinary lavender; 2 2-inch strips of lemon rind; 2 cups blueberries; 2 tablespoons maple syrup; ⅓ cup concentrated lemon simple syrup; Zest and juice of one lemon (if using agave syrup as a sweetener); ⅓ cup water (if using agave syrup with lemon juice, reduce water to 1/4 cup); 7 oz vanilla unsweetened almond milk Greek-style yogurt (or plain vegan yogurt with 1 teaspoon vanilla extract); ¾ cup full-fat canned coconut milk; 2 cups ice

Jump to Recipe

Let me share with you an absolutely delightful recipe that will brighten your day and tantalize your taste buds: these Vegan Blueberry Coconut Popsicles featuring a luscious concentrated lemon simple syrup. The blend of fresh Ingredients—including organic lemons, plump blueberries, and creamy coconut milk—creates a vibrant combination of tangy, sweet, and floral flavors that dance in every bite. Whether you’re looking for a refreshing summer treat or a unique dessert, this recipe elevates simple Ingredients into something truly special.

Ingredients You’ll Need

Ingredients You’ll Need

All the Ingredients for this recipe are simple yet carefully chosen to contribute vibrant flavors, refreshing textures, and beautiful colors. Each one plays an essential role in making these popsicles irresistibly delicious and perfectly balanced.

2 organic lemons: Fresh lemons provide bright acidity and essential citrus notes that lift the entire dish.
2 cups ice: Helps chill and maintain the perfect texture when preparing the syrup and cooling components.
2 cups organic cane sugar: Natural sweetness that complements the tart and floral flavors beautifully.
4 cups water, divided: Used for boiling lemons, dissolving sugar, and infusing flavors gently.
2 cups blueberries: Juicy burst of sweetness and a gorgeous splash of color in every popsicle.
2 tablespoons maple syrup: Adds rich, natural sweetness with hints of caramel that enhance the blueberry syrup.
⅓ cup concentrated lemon simple syrup: Crafted from lemon slices simmered and infused with sugar for an intense citrus punch.
Zest and juice of one lemon (optional): When using agave syrup, this adds an extra lemony freshness that brightens the flavor.
⅓ cup water (adjusted if using agave syrup): Balances the syrup’s sweetness and helps blend the flavors perfectly.
2 teaspoons dried culinary lavender: This floral hint pairs exquisitely with lemon, providing a subtle aromatic charm.
2 2-inch strips of lemon rind: Adds a delicate bitterness and fragrance to the syrup infusion.
7 oz vanilla unsweetened almond milk Greek-style yogurt (or plain vegan yogurt with 1 teaspoon vanilla extract): Creamy base that gives the popsicles a luscious, smooth texture.
¾ cup full-fat canned coconut milk: Adds richness and a tropical undertone that makes these popsicles utterly indulgent.

How to Make Ingredients

Step 1: Making the Concentrated Lemon Simple Syrup

Begin by thinly slicing the lemons about 1/4-inch thick, taking care to remove all seeds. Using a mandolin slicer can make this process easier and more uniform. This step ensures the best infusion of bright lemon flavor throughout the syrup.

Step 2: Blanching the Lemon Slices

Prepare a bowl filled with ice water and set it nearby. Bring 2 cups of water to a boil in a medium saucepan. Add the lemon slices and boil for exactly one minute to soften and brighten their flavor. Using tongs, carefully transfer the lemons to the ice water bath for a few minutes, then drain well. This quick blanching softens the rinds without bitterness.

Step 3: Cooking the Lemon Syrup

In another saucepan, combine the organic cane sugar with the remaining 2 cups of water over medium heat. Stir occasionally until fully dissolved and just starting to boil. Lower the heat slightly and lay the lemon slices in a single layer in the syrup. Simmer gently for about an hour until the lemon rinds become translucent and infused. Stir occasionally to prevent sticking without breaking the slices.

Step 4: Drying the Candied Lemons

Remove the lemon slices with tongs or a slotted spoon and allow them to cool on a wire rack lined with parchment paper—place a baking sheet underneath to catch any drips. Let these slices dry uncovered for at least 24 hours to become perfectly candied. Optionally, roll them in extra cane sugar after drying to add extra sparkle and sweetness. Store in the fridge up to one month for garnishing later.

Step 5: Preparing the Blueberry Syrup

Heat a small to medium saucepan over medium heat and add the blueberries and maple syrup. Cook for about 15 minutes, stirring occasionally and reducing the heat to low or medium-low as needed, until the blueberries release their juices and start to break down. Gently mash with a wooden spoon or spatula to create a chunky syrup. Let cool while you prepare the next components.

Step 6: Infusing Lemon-Lavender Syrup

Combine the concentrated lemon simple syrup, water, dried culinary lavender, and lemon rind strips in a small saucepan. Simmer gently over medium-low heat for roughly 10 minutes, allowing the lavender and lemon to infuse their lovely aromas. Remove from heat, strain out the lavender and rind, and let cool completely before using. If you prefer agave syrup, stir in the lemon zest and juice at this point for a fresh hit of citrus.

Step 7: Combining the Yogurt Mixture

In a mixing bowl, stir together the lemon-lavender syrup, your choice of vegan yogurt (vanilla almond milk Greek-style or plain with vanilla extract), and full-fat coconut milk. This creamy blend ties all the flavors together for a luscious texture and subtle sweetness.

Step 8: Assembling the Popsicles

Fill popsicle molds by spooning a layer of the yogurt mixture first, followed by some blueberry syrup, and then topping with more yogurt mixture to create beautiful layers. Freeze the molds for about 2 hours before inserting popsicle sticks. Return them to the freezer for an additional 4 hours or overnight until fully frozen and ready to enjoy.

How to Serve Ingredients

Garnishes

These popsicles look stunning when garnished with the candied lemon slices you made earlier. Their sparkling sugar coating adds a whimsical touch alongside the vibrant popsicle colors. You can also sprinkle some dried lavender petals or fresh mint leaves on top for a charming presentation that wakes up all the senses.

Side Dishes

Pair these Vegan Blueberry Coconut Popsicles with a light summer salad or a fresh fruit platter for a well-rounded, refreshing snack or dessert. Delicate lemon bars or a crisp cucumber water infused with lemon and mint complement the popsicles’ citrus notes beautifully, turning your serving into a sophisticated treat.

Creative Ways to Present

For a fun twist, serve the popsicles in wide glasses with a drizzle of leftover blueberry syrup around the edge for extra color and flavor. You could also use edible flowers or place the frozen pops on a bed of crushed ice mixed with lemon zest for that irresistible summer vibe. These visual accents make your dessert feel like an event worth savoring.

Make Ahead and Storage

Storing Leftovers

If you have any popsicles left, keep them sealed tightly in your popsicle molds or transfer them to an airtight container in the freezer. They will remain fresh and flavorful for up to a week, allowing you to enjoy this refreshing treat whenever the craving hits.

Freezing

The concentrated lemon simple syrup can be made ahead and stored in the refrigerator for up to a month. Simply freeze any extra popsicles using the assembled recipe, taking care to ensure the molds are sealed well to prevent freezer burn. This way, your Ingredients are always ready for a quick delicious snack.

Reheating

Since these popsicles are best enjoyed frozen, reheating is not recommended. However, if you want to recreate the syrup for other uses, warming the lemon simple syrup gently on the stove will bring back its vibrant flavor for cocktails, iced teas, or desserts.

FAQs

Can I substitute the maple syrup with a different sweetener?

Absolutely! You can use agave syrup, honey (if not strictly vegan), or even coconut nectar. Just keep in mind adjustments may be needed in the liquid amounts and the lemon zest and juice will help balance flavors especially if you use agave.

What type of yogurt works best in this recipe?

Vanilla unsweetened almond milk Greek-style yogurt is ideal for creaminess and flavor, but any plain vegan yogurt with added vanilla extract will work well. The key is to choose a creamy base that complements the citrus and blueberry elements.

Is it necessary to use dried culinary lavender?

While the lavender adds a subtle, floral complexity that beautifully enhances the lemon syrup, it is optional. If you’re not a fan or don’t have it on hand, you can leave it out without sacrificing the popsicles’ overall deliciousness.

Can I make this recipe without the lemon simple syrup?

The concentrated lemon simple syrup is a star ingredient that infuses a mellow citrus sweetness and complexity, so it’s best not to skip it. However, if in a pinch, you can substitute with fresh lemon juice and sugar, but the flavor profile won’t be quite as rich or layered.

How long do the popsicles take to freeze completely?

After assembling, initial freezing for 2 hours allows the layers to firm up so you can insert sticks. Then, freezing for an additional 4 hours or preferably overnight ensures they’re thoroughly frozen and set for the perfect bite.

Final Thoughts

I truly hope you feel inspired to dive into this recipe and experience just how magical fresh, thoughtfully combined Ingredients can be. These Vegan Blueberry Coconut Popsicles are not only a treat for your taste buds but a beautiful way to showcase simple, wholesome Ingredients transformed into a luscious summer delight. Give them a try and watch them become a favorite in your home too!

Ingredients Recipe

★★★★★

4.8 from 26 reviews

Author: Ethan
Total Time: 2 hours 15 minutes plus freezing time
Yield: 8 popsicles 1x
Diet: Vegan

Print Recipe

Description

Enjoy a refreshing and delightful treat with these Vegan Blueberry Coconut Popsicles featuring a homemade concentrated lemon simple syrup infused with dried culinary lavender. This recipe combines the tartness of lemon, the sweetness of blueberries, and the creamy texture of almond milk Greek-style yogurt and coconut milk to create a perfectly balanced vegan dessert that’s ideal for warm days.

Instructions

Prepare Lemon Slices: Thinly slice the lemons about 1/4-inch thick and carefully remove any seeds using a mandolin slicer for uniform slices. This step readies the lemons for the syrup infusion.
Blanch Lemon Slices: Bring 2 cups of water to a boil in a medium saucepan. Add lemon slices and boil for one minute. Quickly remove the slices with tongs and place them into a bowl of ice water to stop the cooking process. After a couple of minutes, drain the slices.
Make the Sugar Syrup Base: In a separate medium saucepan, combine the organic cane sugar with the remaining 2 cups of water. Heat on medium, stirring until the sugar dissolves and the mixture starts to boil. Lower heat slightly to maintain a gentle boil.
Simmer Lemon Slices: Add the blanched lemon slices in a single layer to the sugar syrup. Simmer for about an hour, stirring occasionally until the lemon rinds turn translucent. Once done, carefully remove the lemon slices and cool them on a wire rack over parchment paper to catch drips.
Dry and Optional Candy Lemon Slices: Let the lemon slices dry uncovered for at least 24 hours to achieve a candied texture. Optionally, roll the dried slices in organic cane sugar. Store in the refrigerator for up to one month for garnishing beverages or desserts.
Cook Blueberries with Maple Syrup: Heat a small to medium saucepan over medium heat. Add blueberries and maple syrup, cooking for approximately 15 minutes while stirring occasionally. Reduce heat to low or low-medium to simmer, allowing the blueberries to break down and release their juices. Gently mash with a wooden spoon or spatula, then set aside to cool.
Prepare Lemon-Lavender Syrup: In a small saucepan, combine ⅓ cup concentrated lemon simple syrup, ⅓ cup water, dried culinary lavender, and lemon rind strips. Simmer on medium-low heat for about 10 minutes. Allow to cool briefly, then strain through a sieve to remove lavender. If using agave syrup, add zest and juice of one lemon. Let cool completely.
Mix Yogurt Coconut Base: In a bowl, thoroughly mix the cooled lemon-lavender syrup with the vanilla unsweetened almond milk Greek-style yogurt (or vegan yogurt with vanilla extract) and full-fat canned coconut milk.
Assemble Popsicles: Spoon some of the yogurt mixture into popsicle molds as the first layer, followed by a layer of the blueberry mixture. Finish by topping with the remaining yogurt mixture to create a layered effect.
Freeze and Insert Sticks: Freeze the filled molds for 2 hours. Then insert popsicle sticks into each mold. Return to freezer and freeze for an additional 4 hours or overnight until fully set.

Notes

You can substitute agave syrup for maple syrup by adjusting water and adding lemon zest and juice for the syrup preparation.
Using a mandolin slicer ensures lemon slices are even and aids in proper candying.
Candied lemon slices make excellent garnishes for desserts and cocktails.
Ensure yogurt used is vegan if strictly following a vegan diet.
For a creamier texture, use full-fat coconut milk rather than light versions.
Adjust sweetness by varying the amount of maple syrup or simple syrup to taste.
Store leftover lemon simple syrup in the refrigerator for up to 2 weeks.
If you prefer less tartness, reduce the lemon rind simmering time accordingly.

Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert, Snack
Method: Simmering, Freezing
Cuisine: Vegan, American

Nutrition

Serving Size: 1 popsicle (approx. 100g)
Calories: 140 kcal
Sugar: 18 g
Sodium: 15 mg
Fat: 5 g
Saturated Fat: 4 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 0 mg

Keywords: Vegan popsicles, blueberry popsicles, coconut yogurt popsicles, lemon simple syrup, lavender syrup, homemade popsicles, healthy vegan dessert