All I kept thinking about today was Wilson Phillips. You know...Wilson Phillips.
90s!! Ahh, you know it!
Don't you know?
Don't you know things can change
Things'll go your way
If you hold on for one more day
Can you hold on for one more day
Things'll go your way
Hold on for one more day (one more day)
Alright people, its here. I'm trying to hold on a little bit longer, but it is the end of summer. I can't wait for pumpkin season, but I just can't help but feeling like I need a little bit longer.
At least in California we have our "Indian Summer" to look forward to. September and October are my favorite months around here. It is still nice and cool in the morning, but warm in the afternoon. The best part - there isn't much fog. So the sun is shining most of the day, which always makes me happy and makes me day dream about beach vacations while Target is starting to stock their damn shelves with Christmas stuff.
So in all efforts to hold on to summer...for one more day (ha - had to sorrynotsorry). These are a perfect sweet treat for the warm afternoons ahead of us here in the Bay Area.
I'm really just trying to take advantage of savoring all the stone fruits for as long as possible, so this is just one way to preserve the harvest!I wanted something creamy too and was thinking of some sort of variation on the traditional creamsicle. I opened the pantry and saw this can of coconut milk, did a bit of researching and stumbled upon JTB's pops and thought I'd give it a go.
Warm up your nectarines in a pan with a little honey to get the juices flowing. You can add as much honey as your taste buds desire. I nectarines add quite a bit of natural sweetness so I didn't use too much.
Toast up some coconut and add it to the milk give it a little chew and extra coconuty flavor.
Layer it all so you get a little bit of everything with eat bite.
Add your sticks and you are on your way.
Late Summer Pan Roasted Nectarine Coconut Pops
Round out summer with the sweet frozen treats.
- 3 medium nectarines, sliced
- 1/2 tablespoon butter or coconut oil
- 2 tablespoon honey, divided
- 1/3 cup raw coconut chips, toasted
- 1 can coconut milk, whole fat
- 1 teaspoon vanilla extract
1. Toast your coconut: Using a small skillet over medium heat, toast your coconut until golden, 3-5 minutes. Watch closely as it can burn fast. Set aside to cool.
2. Roast your nectarines: Melt the butter/oil in a medium, non stick skillet until melted. Add the fruit and let them cook until they begin to caramelize. Add 1 tablespoon of honey and stir to combine. Flip each nectarine to make sure they caramelize on both sides. This should take 5-7 minutes. Then set aside to cool.
3. Prepare your coconut milk: Pour coconut milk in a glass measuring cup or container with a spout to help with pouring. Add the toasted coconut, 1 tablespoon of honey and vanilla and stir to combine. Set aside.
4. Now that the nectarines are cool, blend them until smooth. If you don't have a blender you can mash them, they will just be chunkier.
5. Assemble: Layer the nectarine puree with the coconut mixture in Popsicle molds. Do a little of each until full.
6. Add Popsicle sticks and freeze for 6 hours minimum.
Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Yield: 6 pops
Happy Labor Day!