Who's Holding the Stick: Today, please help me welcome the stunning Yvette, one third of the mother/daughter blogging trio behind one of my favorite blogs, Muy Bueno Cookbook!
I love summer and all the fruits in season this time of year. I live in Colorado and Palisade Peaches are so sweet and juicy here, and I knew I needed to come up with a peachy surprise when girlichef invited me to share a paleta recipe. My kiddos and I headed to the farmers market and came home with a handful of peaches and lots of inspiration.
Peach-Coconut Paletasa guest post from Yvette Marquez-Sharpnack of Muy Bueno Cookbook
Prep Time: 10 minutes (+ time to freeze)
Cook Time: n/a
Keywords: dessert snack vegan soy-free nut-free low-sodium gluten-free dairy-free coconut milk peaches popsicles frozen summer
Ingredients (8 pops)
- 3 medium peaches, sliced
- 3/4 cups coconut milk
- 1⁄4 cup sugar
- 1/2 cup peaches, diced
In a blender add sliced peaches, coconut milk, and sugar. Blend until smooth.
Add diced peaches into the mixture and pour into ice-pop molds. Insert a popsicle stick into each mold and freeze until pops are solid, about 6 hours or overnight.
To release ice pops from molds, run the bottom of the molds briefly under warm water.
You can also follow Muy Bueno on Facebook, Twitter, and Pinterest. Plus, they have a fantastic cookbook that was released towards the end of last year (you may remember seeing a Cookbook Spotlight here on girlichef devoted to it) that lover's of Mexican cuisine need on their bookshelves!