Creamy coconut lamington popiscles with raspberry chia jam, dark chocolate and coconut flakes. These dairy free, vegan frozen treats are a fun healthy way to get a lamington fix! #popsicles #lamington #vegan
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Creamy Coconut Lamington Popsicles

Creamy coconut lamington popiscles 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!

Course Desserts and Sweets
Categories chocolate, dairy free, egg free, freezer friendly, gluten free, grain free, nut free, paleo, vegan, vegetarian
Prep Time 25 minutes
Total Time 25 minutes
Servings 6 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

  1. 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.

  2. 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.

  3. 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.

  4. 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). 

  5. 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!

Recipe Notes

*Any liquid sweetener is going to work in this recipe - you can use maple syrup, honey, rice malt syrup, coconut syrup, date syrup. Or if you want to go sugar free you can use liquid stevia, or even just leave out a sweetener altogether.

*If you prefer strawberries you could also use frozen strawberries for the chia jam layer. I like using frozen berries as they are cheaper and they melt down really easily into a jammy texture.

*You may need a little extra coconut cream to thin out your coconut yoghurt if it is really thick! Use as needed to make the popsicle-making process easy for you.