I see a lot of frozen yogurt popsicles pop up during the summer months, and these are a bit like a vegan version of that. Just coconut yogurt, maple syrup, lemon, vanilla, and a blueberry compote.
I have made water based popsicles before (like these elderflower lemon popsicles) but sometimes there’s nothing better than frozen yogurt on a hot day. My peanut butter banana popsicles are on rotation in summer too.
These blueberry popsicles are surprisingly simple, with a total of just five ingredients. Swirled through with sweet blueberry compote, they’re also one of the prettiest easy desserts you can make in a few minutes.
Using coconut yogurt results in a creamy popsicle without any cooking or churning. The lemon makes everything a bit more interesting, without overpowering the sweet blueberries, and is a nice counterpoint to the velvety base.
- Blueberries: the recipe card briefly outlines how to make blueberry compote for the pops – if you need more instruction, head over to the full post. 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 also use pre-made jam.
- Maple syrup: a classic pairing, blueberries and maple syrup work great together. Use honey if the popsicles don’t need to be vegan.
- Coconut yogurt: full-fat coconut milk is a good substitution for coconut milk yogurt, or use regular yogurt if you eat dairy. Other vegan yogurt can be used as well. The coconut flavour is great with the lemon, though.
- Lemon: use lime or orange zest in place of lemon if preferred.
Step by Step
Step 1: spoon blueberry compote into the base of each popsicle mould.
Step 2: mix the yogurt base and spoon over the compote.
Step 3: use a popsicle stick or chopstick to swirl the compote through the yogurt.
Step 4: top each mould and add sticks, then freeze until solid.
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.
- Use unsweetened yogurt: whether this is coconut or another type, be sure it’s unsweetened and unflavoured. If it is sweetened, omit the maple syrup.
- Sweeten to taste: the mixture should be tasted before freezing to make sure it’s sweet enough for your preferences. Keep in mind that it will taste less sweet when frozen.
More Frozen Treats
Three Ingredient Chocolate Coconut Milk Ice Cream
Dreamy Peanut Butter Banana Popsicles
Lemon Ice Cream
Vegan Toasted Coconut Ice Cream
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Creamy Lemon Blueberry Popsicles
- 200 grams blueberries, fresh or frozen
- Juice of a lemon
- 1 tablespoon maple syrup or honey
Coconut Yogurt Popsicle Base
- 400 ml unsweetened coconut yogurt*
- 2 tablespoons maple syrup or honey to taste
- Zest of a lemon
- ¼ teaspoon vanilla powder OR ½ teaspoon extract
- Cook the blueberries, lemon juice, and maple syrup for 5-10 minutes. Set aside to cool fully before adding to the popsicles. Follow the instructions for this blueberry compote if more guidance is needed.200 grams blueberries, fresh or frozen, Juice of a lemon, 1 tablespoon maple syrup or honey
Coconut Yogurt Popsicle Base
- In a medium bowl, whisk together the coconut yogurt, maple syrup, lemon zest, and vanilla.400 ml unsweetened coconut yogurt*, 2 tablespoons maple syrup or honey, Zest of a lemon, ¼ teaspoon vanilla powder
- To make the popsicles, spoon about two tablespoons of the cooked blueberries into each mould. Top with the coconut yogurt 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.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was originally published in August 2018. It has been updated most recently as of June 2021 with some slight improvements to the recipe.
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