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.
Ingredients
Scale
For the Concentrated Lemon Simple Syrup
- 2 organic lemons
- 2 cups organic cane sugar
- 4 cups water, divided
- 2 teaspoons dried culinary lavender
- 2 2-inch strips of lemon rind
For the Vegan Blueberry Coconut Popsicles
- 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
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
