4 Ingredient Coconut Lemon Popsicles

13 Aug

I came across my popsicle makers yesterday, shoved up in the top cabinet where I keep all my seasonal stuff. My first thought was, “OH I’ll have to make some popsicles this summer,” immediately after which I realized that this summer is already, in fact, more than half over. Y’all KNOW how I feel about August (one long month of Sundays)–so I had to shake off the “summer’s almost gone” blues and whip up some pops–stat.. I saw this recipe for coconut lemon pops, and decided I’d take a turn at taking out the refined sugar and adding another fruit. Et voila! Just about the easiest, most refreshing treat you could ever want, all before the end of another summer’s day.



Coconut Lemon Popsicles


  • juice of 2 lemons (I got a bit more than 1/3 c using a hand juicer)
  • 1 c full-fat coconut milk
  • 1/4-1/3 c frozen blueberries
  • maple syrup, to taste (I used about 3 TBS and mine came out very tangy)


1. Assemble all ingredients. Stir vigorously in a bowl.

2. Pour into popsicle molds. Add sticks. Cover and freeze for at least 3 hours. To remove, run warm water over the outside of the frozen molds and loosen gently.

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