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Peaches & Coconut Cream Popsicles

  • Yield: 10 popsicles 1x


For the Coconut Layer:

  • 1 can full-fat unsweetened coconut milk
  • ½ cup sugar
  • 2 teaspoons vanilla bean paste/extract
  • 1 tablespoon vodka, rum, or bourbon (optional)

For the Peach Layer:

  • 2 ripe peaches, pitted and sliced
  • 2 tablespoons sugar
  • 2 tablespoons water


For the Coconut Layer:

  1. Pour the coconut milk into a medium saucepan and whisk well to incorporate the solids. Once smooth, add the sugar and vanilla. Bring to a gentle simmer over medium heat, stirring frequently. Simmer for 5 minutes or until the sugar is dissolved and then remove from heat. Allow the mixture to cool to room temperature and then whisk in the vodka/rum/bourbon. Chill for a couple hours before using.

For the Peach Layer:

  1. Add the sliced peaches, sugar, and water to a small saucepan and place over medium heat. Bring to a simmer over medium heat and cook for 5 minutes or until the peaches have softened slightly. Allow to cool to room temperature.


  1. Fill popsicle molds with alternating layers of the coconut mixture and the peaches/their juices, gently swirling the layers together. Freeze for an hour, insert the popsicle sticks, and then freeze for another 5-6 hours (or more). Before unmolding, allow the popsicles to sit at room temperature for about 5 minutes.