Coconut Basil Popsicles Recipe – Easy Summer Treat with Honey & Lemon

Last Updated on 2 months by Neha Deshmukh

Coconut Basil Popsicles Recipe – Easy Summer Treat with Honey & Lemon

Okay, let’s be real – summer in India demands something cool and refreshing, right? And honestly, nothing beats a homemade popsicle on a scorching day. I first stumbled upon this Coconut Basil Popsicle recipe while trying to use up a ton of fresh basil from my little balcony garden, and it’s been a family favorite ever since! It’s unbelievably easy, tastes like a tropical vacation, and is surprisingly sophisticated for something you can eat on a stick. Let’s get into it!

Why You’ll Love This Recipe

These aren’t your average, sugary popsicles. The creamy coconut milk blends beautifully with the fragrant basil and a hint of lemon, all sweetened with honey. It’s a light, flavorful treat that’s perfect for kids and adults alike. Plus, it’s a fantastic way to sneak in some fresh herbs! Seriously, who knew basil could taste this good frozen?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful popsicles:

• 14 oz (approx. 400ml) coconut milk
• 3 tablespoons honey (adjust to taste)
• 4-5 basil leaves
• ½ teaspoon lemon extract

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Coconut Milk: Choosing Full-Fat vs. Light

Full-fat coconut milk will give you the creamiest, most decadent popsicle. It really makes a difference in the texture! However, if you’re watching your calories, light coconut milk works too – the popsicles will just be a little less rich.

Basil: Fresh vs. Dried – and Regional Varieties

Fresh basil is always best here. The aroma and flavor are just unbeatable. I love using the smaller, sweeter Thai basil if I can find it, but regular Italian basil works perfectly well too. Don’t even think about using dried basil – it just won’t have the same vibrant flavor.

Honey: Raw Honey Benefits & Substitutions

I prefer using raw honey because of its lovely floral notes and potential health benefits. But any good quality honey will do! If you’re vegan, you can substitute with maple syrup or agave nectar. Just adjust the amount to your desired sweetness.

Lemon Extract: Enhancing Flavor & Quality

Lemon extract really brightens up the flavors. Make sure you’re using a good quality extract – the artificial ones can taste a bit…off. A squeeze of fresh lemon juice (about 1 teaspoon) can also work in a pinch!

Step-By-Step Instructions

Alright, let’s make some popsicles! It’s seriously simple.

1. First, add the coconut milk, honey, basil leaves, and lemon extract to a blender.
2. Blend everything until it’s super smooth and creamy. If you want an extra-smooth texture, you can strain the mixture through a fine-mesh sieve to remove any little bits of basil.
3. Now, carefully pour the mixture into your popsicle molds. Cover the molds and insert the popsicle sticks.
4. Pop them in the freezer overnight, or for at least 6-8 hours. If your molds don’t have slots for the sticks, freeze for about 2 hours first, then insert the sticks so they stay put.
5. To unmold, briefly run the molds under warm water for a few seconds. Gently pull on the popsicle sticks, and they should slide right out!

Expert Tips

A few little things I’ve learned along the way:

• Don’t overfill the molds! Coconut expands when it freezes, so leave a little space at the top.
• If you’re using molds without stick slots, patience is key. Don’t try to force the sticks in before the mixture is partially frozen.
• For a more intense basil flavor, let the basil leaves steep in the coconut milk for about 30 minutes before blending.

Variations

Want to get creative? Here are a few fun twists on this recipe:

Vegan Adaptation

Simply swap the honey for maple syrup or agave nectar. It’s that easy!

Spice Level Variation (Chili Basil Popsicles)

My friend Priya introduced me to this one! Add a tiny pinch of chili powder (like ¼ teaspoon) to the blender for a surprising kick. It’s seriously addictive.

Summer Festival Adaptation (Holi Popsicles – with natural food coloring)

During Holi, I love making these with a splash of beetroot juice (for pink) or spinach juice (for green) for a festive touch. It’s a fun way to get the kids involved!

Variations with Different Herbs (Mint, Rosemary)

Basil isn’t the only herb that works well here. Try swapping it out for mint for a refreshing twist, or even a sprig of rosemary for a more sophisticated flavor.

Serving Suggestions

These popsicles are perfect on their own, but they also pair beautifully with:

• Fresh fruit salad
• A light coconut-based dessert
• A glass of iced tea

Storage Instructions

Store the popsicles in an airtight container in the freezer for up to 2 months. After that, they might start to develop some ice crystals, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

How do I prevent ice crystals from forming in my popsicles?

Using full-fat coconut milk helps minimize ice crystals. Also, make sure your freezer is set to a consistent temperature.

Can I use a different sweetener instead of honey?

Absolutely! Maple syrup, agave nectar, or even sugar will work. Adjust the amount to your liking.

What’s the best way to unmold the popsicles if I don’t have warm water?

Let the molds sit at room temperature for a few minutes. Then, gently try to wiggle the popsicles out.

Can I add fruit to this popsicle recipe? What fruits pair well with basil and coconut?

Definitely! Mango, pineapple, and strawberries are all fantastic additions.

How long can I store these popsicles in the freezer?

Up to 2 months for the best quality.