Creamy coconut lamington popsicles with layers of raspberry chia jam, drizzled in dark chocolate and coconut flakes. These dairy free, vegan frozen treats are a fun healthy way to get your lamington fix!
With Australia Day just around the corner – and it being my first Australia Day back at home since 2014 – I wanted to jump on the all-Aussie bandwagon and make something themed appropriately for this week. A contrast to last Australia Day, when I was living through a chilly London winter and baking these warming pumpkin muffins!
But, as my kitchen is still currently being renovated, the recipe had to be a simple one. So I thought…hey, it’s hot, why not make something you can just set in the freezer?
And so these beautiful, vegan, creamy coconut lamington popsicles were born.
With a base of coconut yoghurt sandwiching together layers of raspberry chia jam, these coconut lamington popsicles are dead easy to make. But because you get to drizzle them decoratively in dark chocolate afterwards, I think they still feel pretty fancy pants. That’s what I like! Oh so simple but still smashing all of those #dessertgoals.
I’m going to be spending Australia Day relishing in our three-day weekend and hopefully admiring the work that’s been done on our kitchen. And you can bet I’m going to take a moment to enjoy one of these creamy coconut lamington popsicles! Even if you’re not celebrating Australia Day, I think there’s space for these in your freezer!
Creamy Coconut Lamington Popsicles
Ingredients
Coconut Yoghurt Layer
- 1 and 1/2 cups coconut yoghurt
- 1/2 cup coconut cream or coconut milk, more or less as needed
- 3-5 tbsp maple syrup or other liquid sweetener, adjust quantity to taste
- 1 tbsp vanilla extract
Raspberry Chia Jam Layer
- 1 and 1/2 cups frozen raspberries
- 3-5 tbsp maple syrup or other liquid sweetener, adjust quantity to taste
- 4 tbsp chia seeds
Toppings
- 75 grams dark chocolate
- 1 tbsp coconut oil
- 1/3 cup coconut flakes or shredded or desiccated coconut
Instructions
- Start with the raspberry chia jam. Place the frozen raspberries and about 1/4 cup water in a pan over a moderate heat on the stove. Cook, gently breaking up the raspberries, until they soften into a lumpy puree. Stir through the maple syrup and chia seeds until smoothly combined and then pour the mixture into a bowl and place in the fridge to cool and thicken. Allow the mixture to sit in the fridge for at least 2 hours before continuing to make the popsicles.
- Make the coconut yoghurt layer. In a bowl combine the coconut yoghurt, maple syrup and vanilla extract. The coconut yoghurt will probably be quite thick, so add as much of the half cup of coconut cream as needed to get it to a nice "custard" like consistency. You don't want it really runny, but just easy to scoop into the popsicle moulds.
- Fill up the popsicle moulds. Layer the raspberry chia jam and the coconut yoghurt mixture into popsicle moulds. (I started with a little bit of raspberry chia jam then layered from there). To make sure there are no gaps between the layers and also create some nice swirly, mixed-in effects, poke down into the layers with a skewer or a small knife. Once they're all filled up, pop the sticks in and freeze.
- Finish with chocolate and coconut. Once the popsicles have set, remove from the freezer and let them sit at room temperature for a few minutes so you can slide them out of the moulds easily. Get a tray ready, covered in baking paper. Now, melt the dark chocolate (microwave or double boiler on stove top) and stir in the tablespoon of coconut oil. Remove the popsicles from the moulds and arrange on the tray. Drizzle over the melted chocolate and quickly sprinkle on the coconut flakes before the chocolate sets. (You could also dunk each popsicle in the melted chocolate and sprinkle on the coconut).
- Return the popsicles to the freezer to ensure they are firm and the chocolate is set. Keep them stored in there in a container until you're ready to eat!
Notes
These look so scrumptious! I love the layers and toppings!
Thank you so much Katie Mae! 🙂
I am huge fan of homemade popsicles. Since i became a mom 4 years ago and my kids learned to eat solids, i am making pops every 3-4 days, almost everyday in the summertime. Will try your recipe!
Aw thanks so much Tatiana, sounds like you are a popsicle professional these days! 🙂
I had never heard of Lamingtons (I’m in Canada) until recently when a local Australian coffee shop owner started offering them on the weekends! It’s so fun to learn about fun sweets and treats from across the world! These look great.
I keep forgetting that lamingtons are not a universally-known treat! How lovely that you managed to find some in a local coffee shop. Australians always run awesome coffee shops, wherever we are 🙂
OMG, these are so decadent! I can’t believe they’re vegan too.
Thanks Danielle! Yep it’s amazing how much you can do with plant-based ingredients, isn’t it! It’s all that coconut yoghurt goodness 🙂
These look SO GOOOOOD! Can’t wait to make these!
Aw thanks so much Mira! Hope you get a chance to make them 🙂
Oh my!! That raspberry chia jam looks and sounds NEXT LEVEL GOOD! These are just gorgeous!! 😍
Thank you so much Christina!! The chia jam is always yummy, but I was surprised how good it was frozen! It gets a really great texture! 🙂
These are great. I really want to try one.
Thank you! Wish I could send you one 🙂
These are so gorgeous that it’s almost a sin to eat them all up!
Aw thank you! I did have a lot of fun creating the pretty chocolate drizzles!
I’m a a coconut bender right now! These “lamington” pops look like a fun twist on a traditional dessert!
I’m always in the middle of an affair with coconut 🙂 Thank you so much, Cynthia!
I love that #dessertgoals hashtag! 😉 And that you use coconut Yogurt as the base, so cool and yummy!!
Hehe I felt a bit silly writing #dessertgoals but I really think that’s what these are 🙂 I’m going through a coconut yoghurt obsession at the moment. Can’t stop won’t stop!
These are so pretty! I will definitely be making these once the weather warms up!
Thanks Carrie! It’s funny seeing the recipes come out at this time of year – extreme heat vs extreme cold. I’ve been pinning away some of your recent recipes for the cooler months 🙂
These are works of art! Stunning!
Thank you so much, Linda!
These are SO gorgeous and so special! What an amazing flavor combo. I would probably keep these all to myself 😉
Haha I admit I did hide them right at the back of the freezer… 😛 Thanks Emily!
Oh man! They are SOOO absolutely beautiful!!! I am dreaming about the warm weather now. I just looked outside the window, it’s snowing hard here right now. I hope you enjoyed a fantastic Australia Day!
Oh Yang, now that I’ve been back in Australia for a while I can’t imagine looking out the window to see snow, lol! It’s been so hot and humid here we hardly can go outside because you just SWEAT. We did have a lovely Australia Day, thank you!
These are the most gorgeous popsicles! Loving all the layers and toppings.
Thank you Jean! Lots of flavour and texture going on in these 🙂
Ooh boy, loaded with some of my favorite things!! Really beautiful to look at too!
My favourite things too 🙂 I forgot how much I loved popsicles until I made these!
Omg so pretty and I love the flavor combination!
Thank you so much Joni! 🙂