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!
This post was originally published in August 2018. It has been updated with improvements to the text and recipe as of June 2020.
I see a lot of 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, vanilla, and a blueberry compote. 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.
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 popsicles) but right now I’m digging creamy ones. My peanut butter banana popsicles are on rotation in 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.
- Maple syrup (or honey if not vegan)
- A can of full-fat coconut milk
- Two limes
- Vanilla extract
- Sea salt
Start by making the jam so it has time to cool before swirling. Cook the blueberries with a bit of maple syrup in a small saucepan, until bubbling and bright purple. Set the jam aside to cool.
Whisk the remaining ingredients in a bowl – this is easiest in some kind of container with a spout, like a pyrex measuring cup. Spoon some of the cooled jam into the bottoms of each popsicle mould, then top with the coconut milk mixture.
You can leave them as is for a fruit on the bottom kind of thing, or go for the swirl. Use a small spoon or popsicle stick to lift some of the jam up and through the milk mixture. You can swirl just a bit, or really get in there for pale purple pops.
I had wanted to leave the blueberries raw and just smash them up a bit, but it turns out that makes a green-ish mush and does not make a raw jam like raspberries would. So a quick cooked maple blueberry jam forms the swirl here and it’s so good.
Tips and Notes
To easily release your popsicles from the moulds, briefly run each under a little hot water. They should pop right out and it shouldn’t be long enough to melt the outer layer.
You can always make this into ice cream, too! Follow the same guidelines as for this mint chocolate chip ice cream and swirl the blueberry compote in at the end. If you don’t want to invest in your own ice cream maker, though, popsicles are a cheaper, equally good alternative.
Want a different berry? You can use raspberries instead, and they don’t need to be cooked – just mash and go. Other berries work well too, like strawberries or blackberries. You can use frozen or fresh. Alternatively, you can use pre-made jam.
Coconut milk yogurt is an excellent substitution for coconut milk if you have it, or use regular yogurt if you eat dairy. The coconut flavour is great with the lime, though. That being said, you can sub lemon for lime!
More Frozen Treats
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- 200 grams (1 1/2 cups) blueberries, fresh or frozen
- 1 tablespoon maple syrup or honey
Coconut Milk Popsicle Base
- 400 ml (13.5 oz.) 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.
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.
Amount Per Serving: Calories: 183Total Fat: 12gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 44mgCarbohydrates: 21gFiber: 1gSugar: 16gProtein: 2g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.