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roasted apricot, raspberry & coconut popsicles

August 4, 2012

If I had to describe our summer so far, I’d call it The Summer of the Popsicle. We’ve been spending so much time outside, especially on the weekends, that we seem to be in constant need of edible, portable, cooling snacks. Each weekend afternoon, B, Little A and I have been taking a break from our gardening, yard-work, and sand play (I’ll let you guess who’s doing what) to sit together, catch a breath, and slurp our pops.

A week or two ago, our fruit CSA share gave us a lovely bunch of apricots, and we were still enjoying plucking raspberries in our garden — little A most of all. I decided it was time to make these coconut popsicles with roasted apricots and raspberries, and wow have we enjoyed them!

Roasting brings out the sweetness in the apricots, and as we may be moving out of apricot season at this point, you could easily substitute peaches (which was actually what the original recipe called for). Sweetened with just a touch of local honey, they’re easy, refreshing, and — I think — kind of beautiful!


Roasted Apricot, Raspberry & Coconut Popsicles

adapted from here

As in the original recipe, you could swap the apricots out for two large peaches. I liked the coconut flavor in combination with the fruit, but I think they’d also be deliciously different using plain whole-milk yogurt.

Makes 6 (large) pops

3-4 medium apricots, sliced
1 can coconut milk (full fat)
3 tablespoons honey or maple syrup
6 oz., or about 1 cup, raspberries

1. Preheat oven to 400 degrees F. Place apricot slices on a baking sheet lined with parchment; roast for about 20 minutes or until starting to brown and soften. Let cool slightly, then remove the peels.

2. Meanwhile, heat coconut milk with honey or maple syrup just to dissolve. Set aside to cool slightly.

3. Pour 1 tablespoon of the coconut milk mixture into the bottom of each of six popsicle molds. Fill the molds about 3/4 of the way to the top with fruit, alternating layers of apricots and raspberries. Fill to the top with the remaining coconut milk mixture, and run a knife around the edges to check for any air bubbles. Freeze for at least 4 hours before unmolding to serve.

9 Comments leave one →
  1. Maggie permalink
    August 4, 2012 12:36 pm

    These look so good Amy! I’m thinking about trying them with some blueberries and peaches I bought today at the farmer’s market.

  2. August 4, 2012 7:03 pm

    I think these popsicles are beautiful!

  3. August 5, 2012 8:30 am

    These popsicles sound lovely, what a fun combination of flavors.

  4. August 5, 2012 9:43 am

    Great Pops and pics – I bet they were delicious!

  5. Emily permalink
    August 7, 2012 9:19 pm

    I knew I’d eventually turn you into a Coconut lover! 🙂

  6. August 9, 2012 1:00 pm

    These look super yummy. Where did you get those popsicle molds? I’ve been keeping an eye out for something akin to the Tupperware ones my mom used to have when we were kids — holes in the stick and all (which I discovered were absolutely necessary after buying a cheap imitation). I keep wanting to make juice/fruit/yogurt pops, but lack the equipment. Do tell!

    • August 10, 2012 8:49 am

      Hi Sarah, I’ve been on a similar pop-mold quest! Have gone through many that haven’t measured up. These are the Groovy Pop molds by Tovolo; you can get them on Amazon. They are awesome — they freeze separately so you can unmold one individually versus having to run hot water over the whole batch!

      • August 10, 2012 8:57 am

        Thanks, Amy! I’ll have to try them out. With only a few weeks of summer left, I figure better late than never…

  7. November 26, 2013 11:24 pm

    I immediately read “a lovely bunch of apricots” and started singing “There they are a’standing in a row…” 😀

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