If there were ever a summer that called for popsicles in the morning, noon, and night, it’s certainly this one. Here in New Jersey, we’ve seen record high temperatures (last weekend, my car registered a whopping you-had-to-see-it-to-believe-it 113 degrees), and my family has been setting the record for the most ice pops one can eat in a day.
Yes, times like this call for frozen treats on a stick all day long.
And it doesn’t get better than homemade ice pops. Here, we used the juiciest sweetest peaches that are at peak season and we blended it canned canned coconut milk and a splash of fresh lime juice. The fat from the canned coconut milk results in delicious creamy popsicle (You could also use coconut milk from the refrigerator section, but those varieties are lower in fat and your popsicles will end up icy.) With ingredients so simple and so wholesome, there’s no reason why you can’t enjoy these all day long.
I buy traditional ice pop molds, but you could easily make these in a plastic cup or even repurpose an empty yogurt cup —just stick in a wooden popsicle stick.
Popsicles are great for teething babies. Just be sure to omit the honey in this recipe if your baby is under age 1.
Peaches and Coconut Cream Popsicles
makes 8 3-ounce ice pops
4 medium peaches, cored and sliced into wedges
2 tablespoons honey (*skip this if you’re serving this to a baby under age 1)
1 14.5 oz can coconut milk
1 tablespoon fresh lime juice (about 1/2 lime)
Add all ingredients into a high powered blender. Puree until smooth, then pour into popsicle molds.
Insert popsicle sticks and freeze for at least 4 hours.
When ready to eat, run popsicle mold under warm water to remove the popsicles. Eat immediately.