Peaches and Coconut Cream Popsicle Recipe

July 17

Although I am incredibly excited by the abundance of fresh, cheap berries available all over the place, I have been enjoying the peaches even more. Whenever I bite into the perfect, juicy peach I always think of the Seinfeld episode where Kramer goes beserk for Mackinaw peaches. I think that in some ways, it is so very satisfying to bite into a perfectly ripe peach because I know how terrible, mealy and dry they can be, a perfect peach is like “a miracle of nature that exists for a brief period… like the aurora borealis” (as Kramer would say). Lately, I have been on a role with perfect peach after perfect peach and couldn’t be happier.
As such, it almost pained me to alter the perfection that are my peaches to make these popsicles. It’s a strange thing. I love the peaches so much that I want to cook with them and at the same time I don’t want to alter them at all because they’re just so great on their own.

Nevertheless, my freezer has been popsicle-free this summer and I thought it was time to change that. I knew I wanted to use greek yogurt because I love the smooth, creamy and rich texture that it gives the pops. And like I said, I’ve got peaches on the brain, so peaches and cream seemed like the perfect combination. The coconut cream, brown sugar and peaches are absolutely perfect in tiny popsicle form. They are hardly sweetened, so if you prefer your sweets sweeter, add a bit more sugar. I think that the tartness of the yogurt is perfect though!
If I have to give up one of my peaches, I think this popsicle is a pretty good choice.

Peaches and Coconut Popsicle Recipe

Serving Size: 6 small popsicles

I have very small popsicle molds. Each popsicle compartment holds a little less than 1/4 cup of liquid. If your molds are bigger, multiply the recipe proportionally.

These popsicles taste very yogurty. If you don't like the taste of plain greek yogurt to begin with, feel free to substitute it with a flavored greek yogurt, vanilla or coconut would be great. Leave out the brown sugar if you go this route.

80 ml coconut cream
1/3 cup plain greek yogurt (2%)
1 teaspoon, brown sugar (divided)
1 ripe peach, large dice

In a small pot, cook peaches and 1/2 teaspoon brown sugar over medium heat until fruit has softened (about 4 minutes).

In a small bowl, whisk together coconut cream, greek yogurt, brown sugar, and cooked peaches.

Fill popsicle molds and freeze for 4 hours.

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