1cupplain yogurt, use coconut milk yogurt to keep vegan & Dairy-Free
2tablespoonsunsweetened 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!