Coconut Peach Popsicles: My Real Life Go-To Summer Treat
Chatting About Coconut Peach Popsicles (And a Digression or Two)
You know those summer days when it feels like the entire world’s been set to broil? That’s when I pull these Coconut Peach Popsicles from my freezer. Actually, the first time I made them was after my nephew (the picky one) refused anything with “bits” in it; now he swears he invented the recipe. Kids, eh? For the record, they taste even better when you’re barefoot and there’s a mess in the kitchen. Or maybe that’s just me?
Honestly, Why Make These?
I whip these up when—and I’m being real—nobody wants to turn on the oven and my fruit bowl is looking a touch tragic. My family goes a bit bonkers over them because the blend of sweet peach and creamy coconut is just…sunshine on a stick. If I’m rushing, I’ll cheat and use thawed frozen peaches (seriously, who’s going to judge?). Oh, and there’s zero shame in the store-bought coconut milk game, trust me. I have fought the good fight trying to use light coconut milk—it’s never the same; you want that rich, beachy flavor. Sometimes, I get all fancy and chop extra peaches for added texture but, confession: that’s only when guests are coming by.
What Goes Into These Popsicles?
- 2 cups fresh or frozen peaches (peeled if you can be bothered, but I’ve left skins on and nobody’s noticed yet)
- 1 can (13.5 oz) full-fat coconut milk (the regular shelf stuff—my granny liked Thai Kitchen but honestly any version works fine)
- 1/3 cup honey (or maple syrup if I can’t find the honey bear, sometimes I’m lazy and use simple syrup)
- Juice of 1 lime (about 2 tablespoons, but who’s measuring exactly?)
- A pinch of salt (just a teeny, but you do you)
- Optional: 1/2 teaspoon vanilla (I skip it if I’m feeling thrifty)
- Bonus: A handful of shredded coconut for texture—totally optional, but it feels tropical
How I Usually Throw This Together
- Blend it all up: Dump the peaches, coconut milk, honey, lime juice, salt, and vanilla in your blender. I mean, maybe don’t actually dump it wildly unless you fancy cleaning coconut off your ceiling (guilty!). Blitz until smooth. This is where I usually take a spoon and sample just for… quality control. If it tastes a little blah, squeeze in some more lime or honey, it’s really forgiving.
- Add extras (or not): At this point if you’re in the mood, stir in some shredded coconut or finely chopped peach bits. I sometimes forget. It doesn’t matter much; they’re still tasty.
- Pour and freeze: Pour the mix into popsicle molds. No molds? Do what I did and use little paper cups with spoons stuck in the middle (works like a charm, feels retro). Tap them a bit to shake out bubbles—but honestly I forget half the time and it’s fine.
- Freeze: Pop them in the freezer for at least 4-6 hours—overnight works best if you have the patience. Removing them can be finicky; just run a little warm water over the outside and they come right out (don’t yank too hard—I’ve snapped a stick or two before, oops).
Random Notes (Because I Can’t Help Myself)
- My first batch tasted too coconutty—turns out I’d doubled the coconut milk accidentally. Maybe don’t do that. Actually, come to think of it, half coconut milk and half almond milk wasn’t bad, just a bit less creamy.
- If your peaches are a bit meh, add some peach jam (lifesaver!)
- I tried skipping the salt once—flavor fell kind of flat. A pinch really does help. Promise.
Experiments I’ve Tried So You Don’t Have To
- Berries instead of peaches? Yea, nice, but the color went awfully murky—tasted ok though.
- Lemon instead of lime: Not my fave, but if you’re out, it’ll do in a pinch.
- Vegan swap: Maple syrup is ace, and agave works, too. Honey is lovely but… you do you.
- Once I added chia seeds—honestly a mistake, texture was all wrong.
Honestly, What Equipment Do You Need?
Popsicle molds are fabulous, unless you’re like me and always losing lid bits. Paper cups and whatever spoons you can find? Totally fine. I’ve even seen people use ice cube trays and toothpicks (good for little ones). So, no need to run out and buy fancy gadgets unless you’re itching for an excuse!
Storing These Beauties (A.K.A. if They Last That Long)
These popsicles keep for a couple weeks, maybe even a month if you’re disciplined. But honestly, in my house they’re gone the day after I make them, so storage barely matters! If you want ideas for storing homemade popsicles, Serious Eats has some handy tips.
When and How I Serve ‘Em
I love handing these out after a grilled dinner; there’s something about that cold-on-hot combo. Sometimes I get a little wild and roll the pops in extra coconut or even sprinkles—yes, sprinkles, don’t knock it til you try. Sometimes my cousin’s kids dunk them in fizzy lemonade for a DIY float vibe (works surprisingly well!)
Things I’ve Messed Up (So You Don’t Have To)
- Don’t over-blend if you add fruit chunks—they vanish into the abyss. Gently stir them in at the end. I learned this the hard way. Twice.
- Trying to yank a popsicle out too early. Wait til they’re frozen solid or you’ll get a sticky mess (ask me how I know).
- Using light coconut milk—it doesn’t freeze as creamy. Full-fat is worth the calories in my humble opinion (or! mix with a little Greek yoghurt if you must).
Questions I Actually Get Asked (and My Unfiltered Answers)
- Can I leave the skins on the peaches?
Absolutely—less work, more fiber, and nobody notices, honestly. But if you hate bits, give them a quick peel. - What if I don’t have popsicle molds?
No worries—use paper cups, ice cube trays, even muffin tins (mini pops!). As long as there’s a stick in there, you’re golden. - Can I make these sugar-free?
Sure thing! Swap honey for your fave sweetener but taste as you go; some (like Stevia) can be a little, eh, odd. - How do I get them out of the mold?
Run the outside under warm (not hot!) water for 10-20 sec. If they’re still stuck, try twisting gently—not yanking, unless you like the sound of breaking sticks. - What coconut milk do you use?
Lately I’ve been grabbing whatever’s on offer, but Bon Appetit reviewed a bunch and I tend to agree with their top pick.
So there you go! Coconut Peach Popsicles—simple, a bit scruffy, and definitely worth getting a little sticky for. If you’ve got leftover peaches, try this peachy twist recipe too. Let me know how your batch turns out, and if your family polishes them off before the week’s over…you are in good company!
Ingredients
- 2 ripe peaches, peeled and sliced
- 1 can (13.5 oz) coconut milk
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 cup shredded coconut (optional)
- Pinch of salt
- 1 tablespoon chia seeds (optional)
Instructions
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1Add sliced peaches, coconut milk, honey or maple syrup, vanilla extract, lemon juice, and a pinch of salt to a blender.
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2Blend until smooth and creamy. Stir in shredded coconut and chia seeds if using.
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3Pour the mixture evenly into 8 popsicle molds.
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4Insert popsicle sticks and freeze for at least 6 hours, or until fully set.
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5To release the popsicles, run the molds under warm water for a few seconds and carefully remove.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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