Coconut Peach Popsicles with Lemon and Ginger

The perfect guilt-free summer treat! These popsicles are basically a smoothie on a stick… and since I’m not much for sugary snacks, these fresh-fruit beauties are perfect for me. They’re zesty and creamy, while using ingredients you can feel good about. Not to mention, they’re super easy!

The mixture for these popsicles isn’t particularly thick (compared to a greek yoghurt base, for example), so If you want to make them two-toned (as pictured), you have to partially freeze the coloured portion first. This works well when using actual wooden popsicle sticks, that need to be inserted after partially freezing, in order to hold their position. However, if you have popsicle moulds that hold the sticks in place, you can simply combine the whole mixture and freeze it at once (skipping the two tones), or place the sticks after 2 hours, at the same time that the white portion of the mixture is added.

Finish these off with some fresh lemon zest to give them a little more visual texture, or enjoy them as is! 

Print Recipe

Coconut Peach Popsicles with Lemon and Ginger

The perfect healthy summer treat!

Course Dessert, Snack

Keyword Coconut Milk, Coconut Peach Popsicles, Dessert, Ginger, Lemon, Popsicles

Author Alexandra Joy

Ingredients

• 4-5 Ripe Peaches, pit removed
• 1 Can Unsweetened Coconut Milk
• 1 1/2 tsp Fresh Ginger, peeled and finely grated
• 1 Lemon, zested
• 1/2 Lemon, Juiced
• 3-4 Tbsp Honey
• Popsicle Sticks

Instructions

• In a blender, add the coconut milk, ginger, lemon zest, lemon juice, and honey. Blend until smooth, then adjust to taste. I like to make the mixture a little bit strong, since I find that the flavours become a bit more subtle when they’re frozen. Since the peaches will add a little more acidity, I like to focus on the honey and ginger, at this point.
• Note: If you don’t care to create the two-toned effect (as pictured), there’s no need to divide into sections. Just blend the peaches into the coconut mixture, and freeze in one go. Just keep in mind that you’ll need to place your wooden popsicle sticks after 2 hours, if you don’t have a mould that holds them in place.
• Pour about half of the coconut mixture into a bowl, and set it aside in the fridge until needed. Add the peaches to the blender, and purée until smooth. Taste again and adjust the flavours if needed.
• Divide the peach mixture into your popsicle moulds, leaving a gap of about a 1/2-3/4 inch. If you’re using a small to medium mould, you should get about 12 popsicles.
• Freeze for about 2 hours, at which point they should be firm but not yet solid. Push the popsicle sticks into each mould, then divide the coconut mixture evenly. Allow to freeze for another 4-8 hours (or until completely frozen), before removing.
• Once ready, run hot water over the outside of the moulds to help them release.
• Enjoy!