Just because Labor Day weekend is here doesn’t mean summer is over for us. We probably have at least another month of hot temperatures, which means that icy treats will be appropriate for a while yet.
A couple weekends ago, as I was snacking on some delicious (yet, out of season) blueberries I was trying to think about which fruits would be more prudent to purchase on the next grocery trip. Well, I realized that peach season has just about come and gone here and got a bit sad that I had yet to eat any this year. Next grocery trip, peaches were bought. Problem solved!
I definitely would recommend checking to see if peaches are still in season where you live. When fruits are in season, they tend to be much sweeter and less expensive. If peaches aren’t in season anymore, you can still buy them and roast them in the oven to extract more juiciness and sweetness from them, just like I did for this recipe.
Enough about peaches and their seasonality…let’s get to this quick and refreshing popsicle recipe!
One important thing: don’t let the roasting step intimidate you. It is so worth it. The flavor combination of roasted peaches and coconut is seriously out of this world delicious.
Roasted Peach & Coconut Cream Popsicles
2 large peaches
1/2 C coconut cream*
14 oz. light coconut milk (room temperature & well shaken)
1/4 C light agave nectar
1. First, you’ll need to roast the peaches. Preheat oven to 450F. Line baking sheet with parchment paper.
2. Pit peaches and dice into small bite-sized cubes. My two large ones yielded 4 cups of diced peaches.
3. Spread onto lined baking sheet, making sure the pieces don’t overlap. Lightly sprinkle with ground cinnamon. Roast in preheated oven for 15-20 minutes. The juices should be releasing at this point. Remove from baking sheet and let cool completely.
4. While peaches are roasting, gently stir together the coconut cream, coconut milk, Greek yogurt and agave nectar until combined. Once peaches are done roasting and have cooled, add to mixture and stir.
5. Spoon or pour mixture carefully into popsicle molds, filling each mold to the top.
6. Freeze overnight or for at least 6 hours.
7. To remove popsicles, run warm water on the mold until they slide out easily.
*To make the coconut cream, simply place a can of regular coconut milk (14 oz.) in the refrigerator overnight. When you open the can, you will see a creamy layer that should have risen to the top, leaving the coconut water underneath. You just need to use 1/2 cup of the creamy layer. The leftover coconut water makes for a great drink, plain or used in a smoothie.
Recipe slightly adapted from here
Peaches with every bite. Yum.