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!
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.
Notes
* If you can't get coconut yogurt, canned full-fat coconut milk can be used as a substitute. Other plant-based yogurts work too.