These popsicles have been lingering in my freezer for weeks now.
I’ve been waiting for the perfect timing to take pictures and the perfect idea on how to style them, but apparently that time and that idea never came (and I was sick of waiting and wanted to eat them too of course).
Oh well. That happens sometimes, and when that happens I think it’s best to keep things simple. Crooked popsicle sticks and all.
The best thing about photographing popsicles is that you get to eat all of them. So now I’ve eaten three to make up for all the waiting. Yes, that’s right. I’ll probably eat the fourth one very soon.
Strawberry peach popsicles with coconut milk
Makes 10-12 popsicles
Notes on this recipe:
-You can mix everything together in one bowl if you prefer that, but I like them swirly like this.
-To make popsicles vegan, use maple syrup instead of honey (though I haven’t tried it).
-The vodka can definitely be omitted if desired. I use it to make the popsicles smoother.
2 cups (250 g) strawberries
2 peaches (I used donut peaches and they weighed 100 grams together)
1 can full fat coconut milk (400 ml / 1 3/4 cups)
1/4 cup + 1 tbsp honey
a pinch of salt
1 1/2 tbsp vodka, divided (can be omitted)
Rinse and drain the strawberries and remove the pit from the peaches. Puree in a blender and mix with 1 tbsp honey and 1 tbsp vodka. Set aside.
Mix coconut milk with honey, a pinch of salt and 1/2 tbsp vodka.
Pour mixtures alternately into popsicle molds. Insert popsicle sticks and freeze until firm, about 4-5 hours.