roasted apricot, raspberry & coconut popsicles
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.