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It’s officially summer and summer marks the official start to POPSICLES! If you’re like me, I love a good cold popsicle on a hot day. Recently, I decided to make yogurt pops using my favorite plant-based yogurt from Siggi’s. Have you tried yogurt pops before? I find that it’s such a great way to enjoy my favorite summer treat AND the benefits of live active cultures. Siggi’s plant-based yogurt cups even have more protein than sugar, so I am getting the added benefits of a protein snack. Plus, they’re so creamy! I thought about what to mix in and saw that the berries in my garden were ripe for the picking, so I included handfuls of fresh strawberries and blueberries to make the most beautiful, edible creations.

plate of strawberry popsicles with strawberries in the background

It’s like making food art. You could invite some friends over for a popsicle making party and see who gets the most creative! The berries are very swappable, so try mixing in other fruits to switch up the colors, textures and flavors. You could combine flavors, too. What about adding in edible flowers? I can’t wait to see what you come up with!

plate of blueberry popsicles with blueberries in the background

Photos by Alfonso Revilla

Vegan Yogurt Popsicles

5 from 12 votes
Prep: 5 minutes
Cook: 8 hours
Total: 8 hours 5 minutes
Servings: 6 popsicles
Here's the perfect tasty treat to cool you down this summer! These vegan popsicles are great for those hot summer days and are super delicious!


  • 1 cup of strawberries
  • ¾ cup of blueberries
  • 2 (5.3-ounce) cups of Siggi’s plant-based coconut blend yogurt


  • Puree the strawberries in a food processor or blender until smooth. Set aside.
  • Puree the blueberries in a food processor or blender until smooth. Set aside.
  • In dry popsicle molds, add a generous spoonful of Siggi’s plant-based coconut blend yogurt, followed by a spoonful of a fruit mixture, alternating between the two until the molds are completely full. 
  • Insert the popsicle sticks, and place in the freezer until they are completely frozen all the way through, at least 8 hours.


For a fun option, pop some whole berries into the molds before filling.


Calories: 49kcalCarbohydrates: 9gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7mgPotassium: 51mgFiber: 1gSugar: 6gVitamin A: 13IUVitamin C: 22mgCalcium: 67mgIron: 1mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dessert, Snack
Cuisine: American
Method: Freezing
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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