The Freezer Door Favorite

I made these lemon coconut popsicles during a stretch of afternoons when everyone came home asking for something cold. The first batch was gone before the week ended. Now I keep a few in the freezer for that moment when the kitchen feels too warm for anything else.

Creamy, Tart, and Easy

Coconut milk makes these ice pops creamy without needing an ice cream machine. Fresh lemon keeps them bright, and maple syrup softens the tartness. They’re one of my favorite homemade popsicle recipes because the mixture takes only minutes to whisk together.

What Goes Into the Molds

• 1 can full-fat coconut milk, 13.5 ounces
• 1/3 cup fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1/3 cup maple syrup
• 1/4 cup water
• 1/2 teaspoon vanilla extract

Whisk, Pour, and Freeze

1. Whisk the coconut milk until smooth.
2. Whisk in the lemon juice, zest, maple syrup, water, and vanilla.
3. Taste the mixture and adjust the sweetness if needed.
4. Pour into eight small popsicle molds.
5. Insert the sticks.
6. Freeze for at least 6 hours, until solid.
7. Run the molds briefly under warm water to release the popsicles.

More Pops for Hot Days

• Swirl in a spoonful of strawberry purée for strawberry popsicles with lemon.
• Add a few tiny strawberry pieces to each mold.
• Serve alongside watermelon popsicle recipes at a pool party.
• Pour the mixture into smaller molds for little kids.
• Keep a separate tray of popsicle cake pops if you want a cake treat alongside the frozen fruit pops.

Pro Tips

• Use full-fat coconut milk for a creamy texture.
• Whisk until no coconut lumps remain.
• Taste the mixture before freezing.
• Leave a little room at the top of each mold.
• Freeze the molds standing level.
• Unmold only the popsicles you’re ready to eat.

FAQs

Can I use light coconut milk?
You can, but the popsicles will be less creamy and may taste icier. I use full-fat coconut milk when I want that smooth coconut-lemon bite.

How long do they keep?
Keep the popsicles in their molds or transfer them to an airtight freezer container for up to 1 month. Wrap them individually if you want to pull out one at a time.

Can I substitute honey for maple syrup?
Yes, if honey suits the people you’re serving. Use the same amount, whisk well, and taste before filling the molds.

Why did my popsicles separate?
Coconut milk can separate if it isn’t whisked thoroughly before pouring. Mix it until completely smooth, then fill and freeze the molds right away.

Are these the same as fruit-only ice pops?
No. The coconut milk gives them a creamier texture than a juice-based pop. If you’re planning a variety tray, they pair nicely with lighter watermelon or strawberry ice pops.

Lemon Coconut Popsicles

These creamy lemon coconut popsicles combine full-fat coconut milk, fresh lemon juice, fragrant lemon zest, and maple syrup for a refreshing frozen treat. They are easy to prepare without an ice cream machine and make a delicious dairy-free dessert for warm afternoons.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Freezing Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 8 popsicles

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Lemon Coconut Popsicles

• 1 can (13.5 oz) full-fat coconut milk
• 1/3 cup fresh lemon juice
• 1 tbsp finely grated lemon zest
• 1/3 cup pure maple syrup
• 1/4 cup water
• 1/2 tsp vanilla extract

Equipment

• Mixing bowl
• Whisk
• 8 Popsicle Molds
• Popsicle Sticks
• Freezer

Method

 

1. Whisk the full-fat coconut milk in a mixing bowl until completely smooth and no lumps remain.
2. Add the fresh lemon juice, finely grated lemon zest, maple syrup, water, and vanilla extract. Whisk thoroughly until evenly combined.
3. Taste the mixture and adjust the sweetness with a little extra maple syrup if desired.
4. Pour the mixture evenly into eight small popsicle molds, leaving a little space at the top for expansion.
5. Insert the popsicle sticks and make sure the molds are standing level.
6. Freeze for at least 6 hours, or until the popsicles are completely solid.
7. To release the popsicles, briefly run the outside of the molds under warm water. Gently remove the popsicles and serve immediately.

Notes

Use full-fat coconut milk for the creamiest texture; light coconut milk can produce icier popsicles. Whisk the coconut milk thoroughly before adding the remaining ingredients to prevent separation. Taste the mixture before freezing, since the sweetness and tartness can be adjusted to your preference. Leave a little room at the top of each mold for expansion and freeze the molds on a level surface. For variations, swirl in strawberry purée, add finely chopped strawberry pieces, or substitute honey for maple syrup if desired. Store the popsicles in their molds or in an airtight freezer-safe container for up to one month. Wrap them individually for convenient serving.

One More From the Freezer

I love a dessert that is ready whenever the afternoon calls for it. These popsicles are creamy enough to feel like a treat and lemony enough to taste refreshing. Unmold a few, head for a shady spot, and enjoy them before the last drops run down the sticks.

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