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

Creamy Lemon Blueberry Popsicles

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!
Course Desserts
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Freezing Time 2 hours
Total Time 2 hours 10 minutes
Servings 6
Calories 168kcal


Blueberry Compote

  • 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


Blueberry Swirl

  • 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.


Serving: 1g | Calories: 168kcal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 47mg | Fiber: 1g | Sugar: 20g