Creamy Coconut & Peach Popsicles

6/28/2017

Creamy Coconut & Peach Popsicles

Summer is officially here and so is my favorite produce season ever. The farmers markets have been bursting with juicy peaches, and I'm celebrating with the ultimate healthy and refreshing dessert - creamy coconut, vanilla bean, & peach popsicles. OMG. They're made with coconut milk, so they're totally dairy-free, and sweetened naturally with peaches and just a touch of honey or maple syrup. 

This recipe was inspired by a super fun collaboration with a huge group of talented bloggers. We all got together and decided we'd share our favorite peach recipes on the same day. You can see all of the deliciousness on instagram under the hashtag #summerlovespeaches, and I'll also share a full list of all the bloggers who participated at the end of this post so you can check them out! Get ready to be inspired - you'll want to add fresh peaches to every meal of the day... they're too just too good to resist! 

I'm so excited to share this recipe with you guys. The ingredients are super simple, healthy, and fresh, and while these pops look impressive, they're actually really easy to make. Seriously, you just throw everything into the blender, pour it into the popsicle molds, and pop em in the freezer. The hardest part about this recipe is that you have to patiently wait for them to freeze!

Creamy Coconut & Peach Popsicles
4 fresh organic peaches or 2 1/2 cups frozen peaches
1 (13.5 ounce) can full-fat coconut milk
1 tsp lemon juice
2 tbsp pure maple syrup or honey (or 5 drops organic liquid stevia*)
2 tsp vanilla extract (optional: add the seeds from 1 vanilla bean as well)
Pinch of salt
Optional: 2 tbsp toasted shredded coconut

*For a sugar-free version that's still delicious, try using a couple drops of organic liquid stevia and sweeten to taste!

​Yields 10 popsicles.

1. Add 3 of the fresh peaches or 2 1/2 cups frozen peaches to a blender (save the 4th fresh peach for later) with the full can of coconut milk, lemon juice, salt, vanilla extract, and sweetener of choice. Blend until smooth.
2. If using a vanilla bean as well: split the vanilla bean from top to bottom using a paring knife. Open up the vanilla bean and scrape out all of the little seeds from the inside with your knife. Add the seeds into the blender and blend for a couple seconds to disperse the seeds.
3. Slice the remaining fresh peach super thinly and then place the slices on the sides of each popsicle mold. This is optional, but it will give the popsicles an extra pretty detail. 
4. Pour the coconut peach mixture from the blender into your popsicle molds. Give the molds a little tap tap on your countertop to get rid of any air bubbles. 
   
5. Optional: Once you pour the peach mixture in, sprinkle 1 tsp of toasted shredded coconut on top of each mold (this will end up being the bottom of the popsicle).
   
6. Follow the instructions of your specific popsicle molds. For mine, I froze the popsicles for an hour before adding the lid and popsicle sticks in each one. A little tip: it helps to spray the lid with coconut oil so it's easier to remove when you're ready to eat them!
   
7. Freeze for at least 4-6 hours. 
   
8. When you're ready to eat your popsicles, run the molds under warm water for a few seconds. Pull the popsicles from the molds & enjoy!! 

This is my absolute favorite summer treat and I cannot wait for you to try them! 

And if you're ready to satisfy all of your peach cravings, check out these other bloggers who also participated in #summerlovespeaches:

Weelicious
Pamela Salzman
Lemon Thyme & Ginger
Confetti Kitchen
​Jessie Sheehan Bakes
Flours in your Hair
Prickly Fresh
Mindy's Cooking Obsession
Cocoa & Salt
The Good Cooker
Farm & Coast Cookery
Sprouting Radiance
Smart in the Kitchen
Cooks & Kid
The Wood and Spoon

Carly Diaz
Cloudy Kitchen
​Flottelotte
Baking The Goods
Blossom to Stem 
Hola Jalapeno
Square Meal Round Table
Something New for Dinner
Food Fash
Allo Maman What's Cooking
Always Eat Dessert
My Afternoon Kitchen
Especially Southern Dishes
Easy & Delish
It's a Veg World After All

​The Whole Enchilada
Gobble the Cook
Feed the Swimmers
Amanda Skrip
​What Annie's Eating
The Gingered Whisk​
Hatibon
Playz with Food
Pie Girl Bakes
Teebsie
Noci Sonoma
Wellness with Alyssa
Measuring Cups Optional
Ful-Filled
Linda Campos