Cheerful Creamy Coconut Lemon Popsicles

Cheerful Creamy Coconut Lemon Popsicles

Since we’re all home for the summer, let’s make these cheerful creamy coconut lemon popsicles to treat ourselves! Vacation dreams are made of these.

These coconut lemon popsicles are super easy to make, and especially fun to make with kids. Our first order of business is to make lemonade (or buy it from the store). Our family’s favorite lemonade is incredibly easy to make, here is my simple lemonade recipe. We make it a pitcher at a time, but if you’re just making it for popsicles, you can divide the recipe into fourths.

I recommend using Meyer lemons when making homemade lemonade, they have a softer, sweeter taste. It seems like this year, they are a little harder to find on the East Coast (or at lease in Silver Spring MD). Regular lemons work just as well.

Creamy Coconut Lemon Popsicles


Coconut Milk and Lemon Slices

If you want a creamy white popsicle, you will want to use full fat coconut milk. You can use a less-fat coconut milk, however it will look like an icee rather than a creamsicle. The only thing that changes is the texture, the flavor is the same.

I like the look of lemon slices inside the popsicle so I cut thin slices and cut them into little triangles (cut into half, then quarter, then into eighths). This is completely optional.

Creamy Coconut Lemon Popsicles

Blending the Coconut Lemon Popsicles

You will want to use a blender or a hand immersion blender to combine the coconut milk with the lemonade to make sure they are homogeneous. After they are blended, you will want to work at a normal to fast speed to make sure the popsicles get into the freezer before the lemonade starts to separate from the coconut milk. Don’t worry it doesn’t happen instantly.

Even at toddler speed, we were successful in keeping the popsicles from separating.

Creamy Coconut Lemon Popsicles

Creamy Coconut Lemon Popsicles

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Prep Time15 mins
Freeze Time12 hrs
Servings: 8

Equipment

  • Your favorite popsicle molds

Ingredients

  • 1 cup Lemonade See blog notes
  • 13.5 oz Full Fat Coconut Milk
  • 1 Lemon for Garnish Optional

Instructions

  • Clean and cut a lemon into thin slices and small triangles, remove seeds (one or two per mold) and set aside.
  • In a blender add in your lemonade and coconut milk, blend until homogeneous.
  • Pour the mixture into popsicle molds, drop in the lemon triangles, try to keep them near the sides of the mold. Add in your popsicle stick.
  • Freeze for at least 12 hours.
Creamy Coconut Lemon Popsicles

Other pool-side inspired recipes, go ahead, dip your toe!

Sparkling Lavender Lemonade (with Rosé)
Easy Ice Cream Cookie Sandwiches
Fun Candy Stuffed S’more Marshmallows
Easy Summer Cucumber and Tomato Salad



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