What a mouthful!!!

Do you say ice pop or popsicle? The area I grew up in has some quirky vernacular, or so I’m told. When I first moved to Baltimore, someone told me that I spoke funny. Haha.

Anyway. I’ve been looking at ice pop recipes all over the internet and really getting into them, but when I saw Joy’s gorgeous Roasted Strawberry Popsicles I immediately got my butt in gear to make them. I didn’t have a popsicle mold, so I spent the better part of the morning hunting one down. The one I found at the craft store was hideous, but I found this adorable one at Marshall’s. It was 2xs more expensive… but you know, I have little control over my food-related impulses. Very little.

Right on. Here we go.

Grilled Nectarine Coconut Lemon Chia Seed Ice Pops (Inspired by Joy)

• 13.5 ounces of whole coconut milk (about one can)
• 1/4 cup of chia seeds
• 2 tablespoons of maple syrup
• Zest of one organic lemon
• Juice of one organic lemon
• 1 nectarine, sliced
• 1 teaspoon of coconut oil, melted

1. In a medium bowl, whisk together the coconut milk, chia seed, maple syrup, lemon juice, and lemon zest until well combined.
2. Set aside the chia/coconut mixture
3. Heat up a the grill (or you can just use a broiler!!).
4. Brush the nectarine slices with some coconut oil, and grill for a few minutes on each side, until tender.
5. Once your nectarine slices have cooked, chop them into bite size pieces and mash just lightly in a small bowl
6. Once the chia seeds have plumped up (it took mine about 40 minutes), begin assembling your pops
7. Start with the chia/coconut mixture, tapping the ice pop forms gently on the table to remove air bubbles. Add a spoonful of nectarine, tapping gently to remove bubbles and get even layers.
8. Freeze for several hours, or until set.
9. Serve!!!
10. My ice pop mold is quite small, but I saved the remaining chia/coconut mixture in the refrigerator and refill the molds as I eat the pops.

Enjoy!!!!!