Sweet, creamy, and ideal to help cool you off in the summer heat, these Blueberry, Peach and Basil Cream Pops are simple to make and use fresh ingredients from your local farmers’ market or grocery store.
¾ cup blueberries
2 large ripe peaches
4 large basil leaves
1 can coconut cream (full fat)
1–2 Tbsp sugar
Puree blueberries, 1 peach, and basil in the food processor until evenly blended. (Note that some flecks of the blueberry skin or basil will remain).
Evenly divide the pureed mixture among the popsicle molds.
Rinse the food process then puree the remaining peach until it is well blended. Add an even amount of puree to each mold.
Pour coconut cream into a small bowl and stir in 1 to 2 tablespoons of sugar, to taste. Stir constantly until the sugar is incorporated. Divide evenly among popsicle molds.
Add a stick to each mold and freeze for at least 6 hours or overnight.
When you’re ready to enjoy, remove from the freezer and let sit on the counter 15 minutes or until the pops loosen from the molds. For a quicker fix, run the mold under hot water for 7-10 seconds.