These creamy vegan blueberry coconut milk popsicles are swirled with sweet berries and tart lime zest for a beautiful, fresh summer dessert – without an oven in sight! Skip to the recipe →
I see a lot of easy yogurt popsicles pop up during the summer months, and these are sort of like a vegan version of that. Just canned coconut milk, maple syrup, lime, and vanilla. If you have access to a really good coconut milk yogurt – or vegan labneh! – you can try them with that instead for a bit of a tangier popsicle.
I don’t here in Manitoba, but I’ll try when we’re back in Germany. The lemon bergamot yogurt from Harvest Moon would make a great substitute for the entire base and you could swirl the blueberries right into that. I have made water based popsicles before (like these elderflower lemon pops) but right now I’m digging creamy ones. My peanut butter banana popsicles are on rotation this summer too.
These blueberry coconut milk popsicles are surprisingly simple, with a total of just 7 ingredients including vanilla and salt. Using full fat coconut milk results in a creamy popsicle without any strange gums or starches. The lime makes everything a bit more interesting, without overpowering the sweet blueberries, and is a nice counterpoint to the sweet & creamy base.
I had wanted to leave the blueberries raw and just smash them up a bit, but it turns out that they aren’t very agreeable to that. So a quick cooked maple blueberry jam forms the swirl here and it’s so good.
My mom just got an ice cream maker and I’ve shared a couple of dairy free ice cream recipes while I’m on holiday here – this mint chocolate chip ice cream, and this toasted coconut ice cream. If you don’t want to invest in your own ice cream maker, popsicles are a cheaper, equally good alternative.
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- 200 grams / 1 1/2 cups blueberries
- 1 tablespoon maple syrup or honey
Coconut Milk Popsicle Base
- 400 ml / 1 can full-fat coconut milk, cream only
- 2 tablespoons maple syrup or honey, to taste
- Zest & juice of 2 limes
- 1/2 teaspoon pure vanilla extract
- Tiny pinch sea salt
- Place the blueberries into a small saucepan and heat over low-medium, covered, for about 5 minutes, or until the berries burst. Stir in the maple syrup, mash slightly, and set aside to cool slightly.
Coconut Milk Popsicle Base
- In a medium bowl, whisk together the coconut cream, maple syrup, lime juice and zest, vanilla, and salt.
- To make the popsicles, spoon about two tablespoons of the cooked blueberries into each mould. Top with the coconut milk base, and use a small spoon or popsicle stick to lift some of the blueberry mixture into the coconut milk to swirl.
- Place popsicle sticks or spoons into the moulds, and freeze until solid, about two hours.