DifficultyBeginner

Imagine combining the flavours of lemon custard or lemon meringue pie with the gentle flowery notes of summer lavender in one bite. All of these flavour notes are captured in these refreshing popsicles. In my first recipe test of these I added the dried lavender buds to the lemon mixture and during freezing they all settled at the bottom of the popsicle. Though I didn't mind the texture, some of my testers didn't, so I devised a second method of infusing the lavender into the coconut milk. I requires more time (at least 4 hours to infuse) but no more active prep time, however it eliminates the unpleasant texture of the flower buds. I have found the best popsicle molds are stainless steel. With just a little warm water they release the frozen popsicles very easily. I have used other varieties of molds, such as silicon and they are far more difficult to release the popsicle, sometimes even causing the end of the popsicle to get stuck in the mold.

Yields6 Servings
Prep Time-10 minTotal Time10 mins
 1 ½ cups canned coconut milk I use Thai Kitchen brand in a 400 ml can
 2 tbsp dried lavender buds English or French lavender or culinary lavender
 4 tbsp maple syrup, raw honey or liquid sweetener of your choice
 1 tbsp vanilla extract or limoncello
 2 tbsp arrowroot
 zest of 3 lemons, preferably organic
 2 tsp extra lavender to sprinkle on poured popsicles
1

Mix lavender buds into the coconut milk in a small bowl and set aside on the countertop to infuse for at least 4 hours, or overnight. Pour the coconut milk through a fine mesh strainer or nut milk bag, straining out the lavender buds. You may need to push the milk through the sieve as coconut milk is very thick.

2

Strain infused coconut milk overtop your blender container if possible. Add rest of the ingredients (except lavender)to the blender and blend at high speed for a least 2 minutes or until smooth and creamy.

3

Pour into 6 popsicle molds and sprinkle some lavender buds on the poured popsicle molds and place in the freezer for at least 8 hours or overnight to set up. Remove from molds and enjoy.

4

If you need to use the mold for more recipes you can remove the individual popsicles and wrap in wax paper and place back in the freezer.

Ingredients

 1 ½ cups canned coconut milk I use Thai Kitchen brand in a 400 ml can
 2 tbsp dried lavender buds English or French lavender or culinary lavender
 4 tbsp maple syrup, raw honey or liquid sweetener of your choice
 1 tbsp vanilla extract or limoncello
 2 tbsp arrowroot
 zest of 3 lemons, preferably organic
 2 tsp extra lavender to sprinkle on poured popsicles

Directions

1

Mix lavender buds into the coconut milk in a small bowl and set aside on the countertop to infuse for at least 4 hours, or overnight. Pour the coconut milk through a fine mesh strainer or nut milk bag, straining out the lavender buds. You may need to push the milk through the sieve as coconut milk is very thick.

2

Strain infused coconut milk overtop your blender container if possible. Add rest of the ingredients (except lavender)to the blender and blend at high speed for a least 2 minutes or until smooth and creamy.

3

Pour into 6 popsicle molds and sprinkle some lavender buds on the poured popsicle molds and place in the freezer for at least 8 hours or overnight to set up. Remove from molds and enjoy.

4

If you need to use the mold for more recipes you can remove the individual popsicles and wrap in wax paper and place back in the freezer.

Lemon Custard Lavender Popsicles (Paleo Vegan)