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
- In a medium bowl, whisk together the coconut milk, chia seed, maple syrup, lemon juice, and lemon zest until well combined.
- Set aside the chia/coconut mixture
- Heat up a the grill (or you can just use a broiler!!).
- Brush the nectarine slices with some coconut oil, and grill for a few minutes on each side, until tender.
- Once your nectarine slices have cooked, chop them into bite size pieces and mash just lightly in a small bowl
- Once the chia seeds have plumped up (it took mine about 40 minutes), begin assembling your pops
- 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.
- Freeze for several hours, or until set.
- 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.