So the weather has been pretty hot here in Sacramento. Borderline uncomfortable hot (don’t worry, guys, I won’t go there…yet). So yesterday after my husband discovered that the starter motor on my car died and the car would be spending the night in the shop, it quickly set in that I would pretty much house bound unless did not need his car. Long story short, if I wanted to get a run in for the day it was going to have to be outside.
You guys, I wasn’t going to do it. I was just going to skip running for the day. But my new Nike iWatch reminded me that it was 5pm and I hadn’t met my activity goal for the day (which is set at moderate, just as an fyi, and much pretty much impossible to achieve unless I run 5-6 miles). Thanks to my very type A personality, I wasn’t going to miss that goal.
It was 98 degrees outside and I definitely hadn’t drank enough water for the day. But, I’m stubborn (maybe a little stupid) and my husband willingly offered to take our child with him to the car place. I was going on a run.
It was a slow 3.7 miles and I definitely stopped a few times to evaluate how my body was feeling, but I did not pass out, so I would qualify it as a success. And, thanks to this forced run outside, I am now WAY less afraid of running in the hot sun.
Also thanks to this little jog around the neighborhood I remembered I needed to make popsicles (thank you half a dozen ice cream trucks circling our streets 24 hours/day as long as it is not raining). I missed the popsicle train last year; this year? No way! Besides, my three year old loves them and they are much “healthier” sweet treat than any store bought junk.
These tasty ice pops come just in time for cherry AND peach season and make for a delicious rich and creamy treat when it’s a million degrees outside. If coconut milk isn’t your favorite, feel free to use whatever milk you have on hand.
Roasted Peach and Cherry Coconut Popsicles
Prep Time: 15 minutes | Cook Time: 20 minutes | Freeze Time: 4 hours
Total Time: 4 hours 30 minutes
Yield: 10-20 popsicles
Category: Dessert + Sweets, Gluten-free, Kid Approved!, Spring + Summer, Vegan, Vegetarian
4 peaches, pit removed and chopped
3 cups fresh pitted cherries
1 lime, zested and juiced (divided)
4 tablespoons maple syrup, divided
1 can full-fat coconut milk, divided
1 cup plain yogurt (use coconut milk yogurt to keep vegan & Dairy-Free)
2 tablespoons unsweetened shredded coconut
Preheat oven to 350 degrees F.
Place chopped peaches and pitted cherries in a separate glass baking pans (large enough so the fruit can spread out in a single layer). Drizzle each pan of fruit with one tablespoon of maple syrup (or favorite sweetener) and toss to combine. Transfer baking dishes to the oven and cook for approximately 20-25 minutes, or until fruit is bubbly and hot, rotating pans once half way though cooking. Remove roasted fruit from the oven and set aside to cool completely.
Once cool, transfer the cherries, along with a pinch of lime zest and 1/4 cup coconut milk to the bowl of a blender or food processor. Process until smooth and creamy. Transfer to a small bowl and set aside.
Rinse out the blender with water and repeat the above process with the peaches. Transfer blended mixture to a bowl and set aside.
Rinse out the blender, and add the remaining coconut milk, yogurt, 2 tablespoons maple syrup, lime juice, any remaining lime zest and shredded coconut to the bowl. Blend until smooth and creamy.
Layer the cherry, coconut, and peach mixture into the popsicle molds. Cover and freeze for at least 2-4 hours. For easy removal, run bottom part of popsicle mold under warm water for 10-15 seconds and wiggle it free!
Best enjoyed immediately!