Preserving lemons amps up their flavor to a whole other level. Here, the citrus oils from the softened lemon peels provide an explosion of complex flavors. Coconut milk provides a wonderfully creamy base for these vegan cream pops. With only 5 ingredients, they’re super simple to whip up and are a perfect cold treat for a hot summer day.
- 1 (13.5-ounce) can unsweetened full fat coconut milk
- 3/8 cup cassava syrup (see notes)
- 2 tablespoons lemon juice
- 1 tablespoon arrowroot
- 3/8 cup rinsed and finely chopped preserved lemon
- In a medium saucepan over medium heat, whisk together coconut milk, cassava syrup, and lemon juice. Heat until melted and well combined, about 2 minutes.
- Remove about 1/2 cup of the coconut milk mixture and place in a small bowl. Add arrowroot to bowl, whisking well until completely incorporated. Slowly pour arrowroot mixture back into saucepan and stir well to incorporate into the coconut milk.
- Continue cooking over medium heat, whisking often, until mixture is thick enough to coat the back of a spoon, about 3 to 5 minutes. Pour mixture into a large bowl and set aside until cooled to room temperature, about 30 minutes.
- Add preserved lemon to coconut milk mixture and stir well to combine.
- Divide evenly among 6 ice pop molds and place into freezer. Once mixture is slightly frozen, after about 30 to 45 minutes, insert popsicle sticks. Continue freezing until completely solid, at least 6 hours or overnight.
- To remove cream pops from molds, run molds under warm water for 5 to 10 seconds to help release the cream pops. Eat immediately or return to freezer for storage.
Cassava syrup is a fructose-free sweetener that’s made from the root of the cassava plant. It can be found at many health food stores and online. If you can’t find cassava syrup, alternative sweeteners such as coconut syrup can be used instead, but be aware that darker syrups will change the color of the final product.