Yield: About six popsicles

Creamy Lemon Blueberry Popsicles

A pile of popsicles with ice, pansies, and wild blueberries around.

These frozen yogurt vegan blueberry popsicles are swirled with sweet berries and tart lemon zest for a beautiful, fresh summer dessert - without an oven in sight!

Prep Time 5 minutes
Cook Time 5 minutes
Freezing Time 2 hours
Total Time 2 hours 10 minutes


Blueberry Compote

  • 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


Blueberry Swirl

  1. 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

  1. In a medium bowl, whisk together the coconut yogurt, maple syrup, lemon zest, and vanilla.
  2. 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. 
  3. 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.

Nutrition Information:



Serving Size:


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.