Inspired by pictures of homemade Popsicles floating around the Internet lately, I spontaneously purchased some Popsicle molds one day and whipped up my own.
These Popsicles can be made using any kind of fruit, really. I just happened to have some leftover plums and cherries on hand. The coconut milk base is creamy and rich, attributes I find indispensable when it comes to ice cream.
This was one of those typical wing-it creations, so excuse the vague measurements. Although, there is really no messing this up. It's a very forgiving recipe.Vegan Stone Fruit Coconut Popsicles
Handful of fruit
1 can (400ml) coconut milk
big squeeze from ½ a lemon
3-5 tbsp of brown sugar (depending on how sweet you like it)
1 vanilla bean, scraped (or a few drops of vanilla extract or ½ a pack of vanilla sugar)
Preheat oven to 180°C. Cut your fruit into bite sized chunks and sprinkle with a bit of sugar. Place the fruit on a baking sheet covered with parchment paper. Bake at 180° C for around 25 min or until soft and caramelized, but not burnt.
In the meantime, warm up the coconut milk on the stove and add sugar and vanilla. Stir until sugar has dissolved completely. Squeeze in lemon juice.
Let the fruit and coconut milk cool of before putting into the Popsicle molds. I filled six regular sized molds and still had some leftover milk to put in an ice cube tray (great addition to blend with smoothies!)
Someone else clearly enjoyed it too.