Is anyone from Texas? From the South? The Midwest perhaps? Are we all baking in the relentless heat of the summer? I know when I go outside, I pretty much instantly sweat. Thank you Texas. I know I am a little late, but National Ice Cream Day inspired me to make these little guys.
These Lemon Lavender Coconut Cream Popsicles are gluten free, low carb, dairy free and sugar free! Sub honey for the Stevia to make them paleo. They are made with a few simple ingredients – coconut cream, coconut oil, lemon juice and lavender paste. They are easy to make and absolutely gorgeous. Perfect for a fancy summer soirée, and are sure to wow your guests.
I didn’t know how much I liked lavender until I made these. To be honest, I was wary of using it in the past, but it’s sweet and delicately flowery. I love it. The coconut cream and hint of lemon pair well with the lavender flavor.
The Lavender Paste
I found this fabulous lavender paste in the spice aisle at HEB. It’s made by Taylor and Colledge, and you can find it here. It smells magical when you open it. I was expecting it to be purple (logical…right??), but it’s white! I definitely recommend it.
The Popsicle “Molds”
I used plastic 2 oz shot glasses and lollipop sticks I was able to get at my local grocery store. I didn’t have any true popsicle molds, and the shot glasses/sticks worked great!
A little trick to get the sticks to stand up – cover the top of each cup with a small piece of tin foil. Next, punch a little hole in the middle with a pair of scissors. Then stick the lollipop stick through the foil and into the popsicle. The foil will support the stick and keep it from falling over.
To remove the popsicles from the plastic cups, run the outside of the cup under warm water for about 10 seconds. The popsicle should loosen from the sides. Using the lollipop stick, gently pull it out of the cup. Serve immediately, or set on a plate/cutting board in the freezer until ready to eat!
What’s your favorite summer popsicle? Share in the comments!
Lemon Lavender Coconut Cream Popsicles
These gorgeous popsicles are dairy free, sugar free, low carb and perfect for summer.
- 1/2 cup coconut oil
- 2 cans coconut cream, full fat, unsweetened Taste of Thai recommended
- 1 can coconut cream, full fat, unsweetened Taste of Thai, cream skimmed off and water discarded
- 30 drops liquid Stevia or Splenda to taste (can sub 2 tbsp honey for paleo)
- 1 tsp lavender paste Taylor and Colledge recommended
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- purple and yellow food color
In a food processor, combine the coconut oil, two cans of coconut cream and one one can of skimmed coconut cream. Blend until smooth and fluffy.
Add the remaining ingredients to the food processor and pulse five or six times to combine.
If coloring the popsicles, divide the mix between two mixing bowls. In one mixing bowl, add a few drops of yellow food gel and in the other a few drops of purple food gel. Combine each bowl well.
Transfer each mixture to two separate 4-cup measuring cups or containers with a pour spout.
If not coloring, evenly divide the mixture between the cups/popsicle molds. Cover the popsicle cups with a small piece of foil and punch a hole gently in the center with a pair of scissors. Insert a lollipop stick in each cup.
Freeze for four to five hours. To serve, pull from the freezer. Run each cup or mold under hot water for ten seconds and dislodge. Serve immediately or place in the freezer for later use for up to two weeks.
Gather the cups or popsicle molds. Pour a layer of purple mix in half the cups and a layer of yellow mix in the other half the cups. Fill about 1/3 of the way. Freeze for an hour. Store the un-used mix in the fridge.
Remove the popsicles from the freezer. Pour a thin layer of the other respective color of mix in each up. Fill until 2/3 full.
Cover each cup with a small piece of foil. Gently punch a hole in the center of each piece of foil. Insert a lollipop stick. Freezer for an hour. Store the remaining mix in the freezer.
Remove the pops from the freezer and remove the foil tops. Fill with the alternating color of the remaining mix. Place back in the freezer and freeze for four hours.
When ready to serve, remove from the freezer. Run each cup or mold under hot water for ten seconds to dislodge. Serve immediately. Store any extra popsicles in the freezer for up to two weeks.