1cupcoconut cream(the thick part of a refrigerated can of coconut milk)
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.