Let’s make these two ingredient cheerful creamy coconut lemon popsicles to stay cool this summer! Vacation dreams are made of these.
Our first order of business is to make lemonade or buy it from the store, the choice is yours, both work.
Our family’s favorite lemonade is incredibly easy to make. We make it a pitcher at a time, but if you’re just making it for popsicles, you can divide the recipe into fourths.
Meyer lemons are our favorite if you can find them, I highly recommend! They are a little sweeter than regular lemons.
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.
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 fast speed to make sure the popsicles get into the freezer before the lemonade starts to separate from the coconut milk. It doesn’t happen instantly.
Even at toddler speed, we were successful in keeping the popsicles from separating.
Coconut Lemon Popsicles – Garnish with Lemon Wedges
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).
Creamy Coconut Lemon Popsicles
- Your favorite popsicle molds
- 1 cup Lemonade
- 13.5 oz Full Fat Coconut Milk
- 1 Lemon for Garnish
- 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.