I see a lot of 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.
- 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: make sure you like the taste of the yogurt as is, because you’ll notice it here.
- Lemon: just the zest for the coconut base (use the juice for the compote).
- Vanilla: either powder or extract, it doesn’t matter.
Step by Step
Notes and Substitutions
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 also use pre-made jam.
Full-fat coconut milk is an excellent substitution for coconut milk yogurt, or use regular yogurt if you eat dairy. The coconut flavour is great with the lemon, though. That being said, you can sub lime for lemon!
More Frozen Treats
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- 200 grams (~1 ½ cups) blueberries, fresh or frozen
- Juice of a lemon
- 1 tablespoon maple syrup or honey
Coconut Yogurt Popsicle Base
- 400 ml (13.5 oz.) 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.
Coconut Yogurt Popsicle Base
- In a medium bowl, whisk together the coconut yogurt, maple syrup, lemon zest, and vanilla.
- 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.
* If you can't get coconut yogurt, canned full-fat coconut milk can be used as a substitute. Other plant-based yogurts work too.
Amount Per Serving: Calories: 168Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 47mgCarbohydrates: 24gFiber: 1gSugar: 20gProtein: 2g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.
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.