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It’s so hot outside, I want everything I eat to be frozen.
Which is why my favorite ice pop mold has been getting a lot of use lately!
These “Peaches & Cream” ice pops make a refreshing treat on a hot, summer day. Made with just a handful of ingredients, they’re also incredibly easy to prepare! Peaches are loaded with beta carotene and vitamin C, which may improve your eye health by boosting circulation, as well as help prevent wrinkles and dark under-eye circles. Coconut milk is naturally loaded with magnesium, which promotes relaxation, and healthy fats, which may help boost metabolism and keep you satiated longer.
Combined, they make a sweet and creamy dessert!
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Peaches & Cream Ice Pops (Dairy-free)
makes about 10 ice pops
Ingredients:
2 1/2 cups peach slices (fresh or thawed from frozen)
1 cup full-fat coconut milk*
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
*Note: You can make your own coconut milk from a young Thai coconut by blending the meat and coconut water together until a creamy milk is created (this milk should be thick, and not strained). Alternatively, you can use a BPA-free canned coconut milk, such as Native Forest Organic.
Directions:
Combine all of the ingredients in a blender, and blend until very smooth. Adjust sweetness to taste, if necessary, keeping in mind that the final frozen result will taste less-sweet than the room temperature mixture.
Pour the mixture into an ice pop mold (I used this one), insert wooden sticks, and allow to freeze for 6 hours, or until frozen solid.
To remove the frozen ice pops, I like to fill my kitchen sink with hot water and submerge the molds for about 20 seconds to loosen. They should pop right out!
Store in a sealed container in the freezer until ready to serve.
Ingredients
- 2 1/2 cups peach slices (fresh or thawed from frozen)
- 1 cup full-fat coconut milk*
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Combine all of the ingredients in a blender, and blend until very smooth. Adjust sweetness to taste, if necessary, keeping in mind that the final frozen result will taste less-sweet than the batter.
- Pour the mixture into an ice pop mold (I used this one), insert wooden sticks, and allow to freeze for 6 hours, or until frozen solid.
- To remove the frozen ice pops, I like to fill my kitchen sink with hot water and submerge the molds for about 20 seconds to loosen. They should pop right out!
- Store in a sealed container in the freezer until ready to serve.
Notes
Nutrition
Calories per ice pop: 71, Fat: 4g, Carbohydrates: 7g
Enjoy!
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Reader Feedback: Anything you crave when the weather is hot?
WHEN YOU SAY COCONUT MEAT, ARE YOU REFERRING TO BUYING COCONUT AND DIGGING OUT THE CONTENTS?
Yes, exactly! Not the mature brown coconuts, but the ones that are shaved with a white outer shell. They are delicious!
How do u store them once u take me out of the mold?
I place them in a glass tupperware, with parchment paper between them to prevent sticking.
Hey Megan, what molds do you use?
I use this one: http://amzn.to/19jG7su
Those sounds delicious! I don’t have a mold, so I need to get one! 🙂
I should have re read that comment before sending, my question sounded so confusing as well!! What I’m asking is the difference between coconut milk in cans, such as Asia, or in the dairy case coconut milk such as Organic Praire – thanks so much for any input!!
In all of my recipes calling for coconut milk, I am referring to the canned full-fat version or the homemade kind where you blend fresh coconut meat and water together, without straining them.
The type of coconut milk sold in the dairy case is strained of coconut solids, and is therefore much more watery, which will provide coconut flavor, but not the texture that is required in most recipes. If you use that type of coconut milk in these ice pops, they will freeze more like water, rather than like ice cream.
hi there, I have purchased coconut milk in the dairy section, what is the difference in recipes when calling for coconut milk – I believe as in this recipe you mean the canned or homemade coconut milk, not the non dairy but in the dairy case milk, correct? This confuses me with many recipes – thanks for your help!
Any suggestions on how to freeze these without getting big ice crystals? Mine seem to turn out crunchy! Thanks 🙂
Are you using full-fat canned coconut milk, and not the type of coconut milk that is sold in the refrigerated dairy case? The fat in the coconut milk is what creates an ice-cream like texture, rather than a crunchy, icy texture.
Yum! These will definitely be finding their way to my freezer soon! I’ll use home made coconut milk and dates to sweeten.
I actually made a version of this with blueberries and your sweetened condensed milk (needed to use it up). They were delicious!
I just made my favorite batch of these so far – 1 cup blueberries, 1 banana, 1 tsp vanilla, and spinach. These blueberries were frozen, so my 4 and 2 year olds enjoyed the leftovers as soft serve icecream.
Thank you for this delicious recipe!
These sound wonderful and so refreshing!
Megan, did you receive my registration information and payment through paypal late last night for your new Health Coaching session beginning today?
Yes, I received it Paula! I sent out your PDF email last night to this email address– perhaps it went to your spam folder? Let me know if you can’t find it, so I can send you another copy.