PEACHES & CREAM PUDDING POPS
Serves: 6 pops
 
INGREDIENTS
  • 1 cup unsweetened coconut milk
  • 1 cup whole milk (or substitute with more coconut milk)
  • ¼ cup sugar
  • 1 inch nugget of peeled ginger, smashed
  • ½ vanilla bean, split lengthwise
  • 2 medium sized ripe peaches, peeled and cut into pieces
INSTRUCTIONS
  1. In a medium saucepan, combine the coconut milk, whole milk, and sugar. Add the nugget of ginger and scraped seeds from the vanilla bean; also add the bean. Bring to a boil and then turn off the heat. Cover and let it rest for 10 minutes to infuse the flavours.
  2. Strain the coconut milk mixture to remove the ginger and the vanilla pod. Let it cool down to room temperature. Add ½ cup of the chopped peaches into the mix and blend.
  3. Distribute the rest of the peaches evenly into your ice pop molds and pour the mix over it, leaving a little bit of room. If your mold has a lid to hold the sticks, insert them immediately and freeze for 6-8 hours or overnight. Otherwise, freeze until just beginning to set (45 mins - 1 hour), then insert the sticks and freeze 6-8 hours.
  4. To release the pops from the mold, run under tap water for a few seconds.
Recipe by Sprig & Vine at http://sprigandvine.in/peaches-and-cream-pudding-pops/