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Summer Popsicles

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
May 23, 2022
5 from 13 votes


Last Updated July 12, 2023 | 3 Comments

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Popsicle with three three different colors purple white and yellow cherry coconut and peach

Fruity and creamy Summer Popsicles are the prettiest, tastiest frozen treats and are perfect for summertime! They are especially delicious during cherry and peach season when the fruit is ripe, in season, and it’s a million degrees outside! 

hand reaching for Roasted Peach and Cherry Coconut Popsicles

Why You’ll Love Summer Popsicles 

If you haven’t found a reason to buy a popsicle mold yet, let this recipe be your inspiration. Homemade popsicles always taste better than anything you can get from an ice cream truck and will surely be a huge hit with your kids (and family and friends!) every time you make them. 

This peach and cherry popsicle recipe has three different layers, making these frozen desserts showstoppers bursting with dazzling summer colors and flavors. Coconut milk is my first choice to make the fruit purees but feel free to use full cream or another kind of non-dairy milk. 

If you’re not up for the extra effort of making three separate layers, consider making solid peach, cherry, or coconut flavors instead (or another fruit flavor, such as strawberry banana). To make 100% dairy-free, vegan popsicles, I recommend using coconut milk for the yogurt. 

roasted peach and cherry coconut popsicles on a platter with ice and cherries

How to Make Summer Popsicles 

Preparation:

  1. Preheat your oven to 350 degrees F.
  2. Place the chopped peaches and pitted cherries in separate glass baking pans, ensuring the fruit can spread out in a single layer.
  3. Drizzle one tablespoon of maple syrup (or your preferred sweetener) over each pan of fruit and toss to combine.
  4. Transfer the baking dishes to the preheated oven and cook for about 20-25 minutes or until the fruit is bubbly and hot. Remember to rotate the pans once halfway through cooking.
  5. Once the roasted fruit is done, remove it from the oven and set it aside to cool completely.

Preparing the Cherry and Peach Mixtures:

  1. In a blender or food processor, combine the cherries (along with a pinch of lime zest) and 1/4 cup of coconut milk. Process until smooth and creamy. Transfer the mixture to a small bowl and set it aside.
  2. Rinse out the blender and repeat the same process with the peaches. Blend the peaches until smooth and transfer the mixture to a separate bowl.

Preparing the Coconut Yogurt Mixture:

  1. Rinse out the blender once again. Add the remaining coconut milk, yogurt, two tablespoons of maple syrup, lime juice, any remaining lime zest, and shredded coconut to the blender.
  2. Blend all the ingredients until smooth and creamy.

Assembling the Popsicles:

  1. Layer the cherry mixture, followed by the coconut mixture, and then the peach mixture into the popsicle molds.
  2. Cover the molds and place them in the freezer for at least 2-4 hours to freeze.
  3. When ready to enjoy, run the bottom part of the popsicle mold under warm water for 10-15 seconds to make it easier to remove the popsicles.
  4. Serve and enjoy the refreshing popsicles immediately!

Note: Feel free to adjust the sweetness or add any additional ingredients to suit your taste preferences.

Popsicle Mold as seen from top

Storing, Freezing, and Reheating

You can place any leftover popsicles in an airtight container in your freezer for 3-5 days. 

More Summer Dessert Recipes

  • Homemade Fruit Popsicles
  • Strawberry Rhubarb Cobbler
  • Chocolate Cherry Smoothie
  • Lemon Bars
  • Easy Coca-Cola Ice Cream Floats

If you try making this Summer Popsicle Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Roasted Peach and Cherry Coconut Popsicles

RECIPE CARD

Roasted Peach and Cherry Coconut Popsicles

Summer Popsicles Recipe

5 from 13 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
These fruity and creamy Summer Popsicles are the tastiest frozen treats you didn't know you could live without!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Freezing Time 4 hours hrs
Total Time 35 minutes mins
Course Dessert, Snack
Cuisine American
Servings 15 Popsicle
Calories 121 kcal

Ingredients
 
 

  • 4 peaches - pit removed and chopped
  • 3 cups fresh cherries - pitted
  • 1 lime - zested and juiced (divided)
  • 4 tablespoon maple syrup - divided
  • 15 oz full-fat coconut milk - 1 can, divided
  • 1 cup plain yogurt - use coconut milk yogurt to keep vegan & Dairy-Free
  • 2 tablespoon unsweetened shredded coconut
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Instructions
 

  • 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!

Nutritional Information

Calories: 121kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 12mg | Potassium: 246mg | Fiber: 1g | Sugar: 10g | Vitamin A: 165IU | Vitamin C: 6.3mg | Calcium: 38mg | Iron: 1.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

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About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

2.8K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Michelle says

    June 22, 2024 at 5:09 pm

    These are beautifulโ€ฆIโ€™m definitely going to try making them!

    Reply
  2. Genny says

    October 18, 2023 at 2:52 pm

    Hello,
    I was wondering what I could substitute for coconut milk. My husband is allergic to coconut and I’d like to make these for him. It’s still very hot in AZ right now and these would be a nice reprieve.
    Thank you.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      October 18, 2023 at 3:09 pm

      You can substitute your favorite kind of milk ๐Ÿ™‚

      Reply

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Recipe Rating




5 from 13 votes (13 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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