Boozy Peaches and Cream Popsicles
- 1 can of full-fat coconut milk (find in the International Foods aisle of your local grocery store, with the Thai foods)
- 1/2 cup sugar
- 2 tsp vanilla bean paste (or substitute 1 tsp vanilla extract)
- 2 ripe peaches, chopped
- 2 tsp sugar
- 1/4 cup orange juice
- 3 tbsp Whiskey Girl Peach
For the coconut layer:
Pour coconut milk into a saucepan and whisk to incorporate solids. Mix in sugar and vanilla bean paste and simmer about 5 minutes, stirring often, until sugar is dissolved. Remove from heat and allow to cool to room temperature.
For the peach layer:
Add chopped peaches, sugar, and orange juice to a saucepan. Bring to gentle simmer and heat for about 5 minutes until peaches have softened slightly. Removed from heat, add Whisky Girl Peach, and allow to cool to room temp.
Assembling the popsicles:
Fill popsicles molds with alternating layers of your cooled coconut and peach mixtures. We used this popsicle mold from Amazon, which holds your popsicle sticks in place. If using a mold which does not hold your popsicle sticks, freeze for one hour before adding your popsicle sticks, or try using a layer of alumni foil to hold them in place. Freeze popsicles for at least 4-5 hours. Before attempting to remove your popsicles from the mold, allow them to thaw slightly by leaving them on the counter for a few minutes or running the molds under warm water. Enjoy!
Recipe adapted from yestoyolks.com.