Peach-Coconut Paletas {#SummerOfThePopsicle Guest Post: Muy Bueno}

Hooray for Wednesday!  Why, you ask?  Well, if you have to ask, that means you've been missing out.  Every Wednesday since the last week in May, I've had the pleasure of welcoming some of my incredibly talented blogging friends to girlichef - and they come bearing popsicles!

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!

It's summer time and the kiddos are out of school on summer vacation. Make it fun for them and take this opportunity to get them involved in the kitchen. Paletas are an easy way to introduce them to fresh summer fruits in season and get them to help you in the kitchen and have fun doing it.

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.

I couldn't decide if I wanted a fruit based paleta or a fruit and milk based paleta, so I came up with a happy medium. This paleta is so refreshing – it’s like biting into a cold, juicy, fresh peach, and the light creamy coconut milk gives it a hint of a good old-fashioned creamsicle. What I love about using coconut milk is that it is dairy-free and the addition of diced peaches also adds a super fresh flavor. These paletas are perfect for eating on a hot day, and your kiddos won’t be begging you for money and chasing down the ice cream truck down the street.

Buen provecho!

Peach-Coconut Paletas

a 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

Instructions

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.

Ripe, juicy peaches are such a source of nostalgia for me, and next to cherries, are my favorite fruit!  I know that I will be making a batch of these beauties very soon - thanks Yvette!  If you're not acquainted with Yvette and the other Muy Bueno ladies, I recommend heading over there stat to enjoy some of their wonderful recipes - from the ones handed down through the generations to modern day fare.

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!