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Coconut Peach Magnum Popsicles close up.
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Coconut Peach Popsicles

These Coconut Peach Popsicles have been one of my favorite healthy summer treats for years! They blend together in just 5 minutes, freeze overnight, and the texture and flavor is true perfection. You can make these two ways: Coconut Peach Turmeric with shredded coconut (SO refreshing) or Peach Magnum Bars with a white chocolate topping. Either way, these popsicles are easy to make and the BEST on a hot summer day!
Course Dessert, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Freezer Time 8 hours
Total Time 8 hours 5 minutes
Servings 12 Popsicles
Calories 100kcal
Author Christine McMichael

Equipment

Ingredients

Option 1: Coconut Turmeric Peach Popsicles

  • 1 13.5- ounce can full fat coconut milk
  • 4 medium ripe peaches cored and cut into large chunks (or 16 ounces frozen peaches)
  • 1 teaspoon ground turmeric optional
  • 1/2 teaspoon ground cinnamon optional
  • 3 Tablespoons maple syrup
  • 1/4 cup shredded coconut optional

Option 2: Peach Magnum Popsicles

  • 1 cup white chocolate chips dairy-free
  • 2 teaspoon coconut oil

Instructions

Coconut Peach Turmeric Popsicles

  • In a blender, combine the coconut milk, peaches, turmeric, cinnamon and maple syrup.
  • Optionally - Spoon 1/2 teaspoon of the shredded coconut into the bottom of each popsicle mold (12 popsicles total).
  • Divide the blended popsicle liquid among 12 popsicle molds.
  • Optionally - Sprinkle 1/2 teaspoon shredded coconut on top of each popsicle and use a knife to swirl it into the liquid.
  • Place the popsicle cover on top and add the sticks according to the package directions of the popsicle mold.
  • Freeze for 8 hours or overnight.
  • Run the mold under warm water for 10 seconds in order to loosen the popsicle from the mold. Enjoy!

Peach Magnum Popsicles

  • To make Peach Magnum Popsicles, blend the coconut milk, peaches, and maple syrup until smooth.
  • Divide the blended popsicle liquid among 12 popsicle molds.
  • Place the popsicle cover on top and add the sticks according to the package directions of the popsicle mold.
  • Freeze for 8 hours or overnight.
  • When ready, melt the white chocolate chips and the coconut oil together in the microwave for about 45 seconds, stirring every 15 seconds until smooth.
  • Remove each popsicle from the popsicle mold, dip into the white chocolate, and set on a baking sheet lined with parchment paper (working quickly to keep the popsicles frozen).
  • Place the popsicles in the freezer for another 15-20 minutes to set. Enjoy!

Notes

  • Nutrition is calculated for the Coconut Peach Turmeric Popsicles option.

Nutrition

Serving: 1Popsicle | Calories: 100kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 16mg | Potassium: 145mg | Fiber: 1g | Sugar: 8g | Vitamin A: 163IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg