Caramelised Peaches & Cream Popsicles
There has been a major heatwave here in London this week, and popsicles are the only thing getting me through. These Caramelised Peaches and Cream Popsicles definitely top the list of one of my favourite flavours I’ve made to date. They are slightly sweet and creamy and remind me of a peach cobbler.
Cooking the peaches in a sauce of honey, ginger and coconut oil really enhances the flavour of the fruit and results in an ultra creamy popsicle.
These are perfect for summertime when Peaches are in season, but you can make them all year round using frozen peaches too!
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Caramelised Peaches & Cream PopsiclesLeave a Review »
- 4 peaches pitted and cut into slices
- 1 tbsp coconut oil
- 3 tbsp honey (or maple syrup)
- 1/2 tsp ground ginger
- 1 cup coconut cream (the thick part of a refrigerated can of coconut milk)
- 1 tsp vanilla extract
- Melt the coconut oil in a pan on medium heat. Add in the peach slices, 2 tbsp honey and ginger and leave to cook for 5 to 6 minutes until the peaches soften and become slightly caramelised.
- Remove the pan from the stove and transfer everything into a blender and puree until smooth. Set aside to cool to room temperature.
- In a bowl whisk together the coconut cream, remaining 1 tbsp of honey and vanilla extract.
- Fill each popsicle mould 1/2 way up with the peach puree, you may need to bang the mould on the counter to ensure the puree packs in to the bottom corners. Top with 2 spoonfuls of the coconut cream and then finally fill the mould to the top with the remaining peach puree.
- Using a popsicle stick or knife, insert it into each mould and do a gentle swirl to create a marbled/swirl effect between the layers being sure not to over blend. Place the popsicles in the freezer for 4-5 hours or until completely frozen.