Peach & Coconut Milk Ice Cream Treats

Filo cups filled with coconut milk, roasted peaches and raspberries.Coconut Peach PopsicleMichigan is setting record breaking temperatures this summer. Heck, we haven’t had rain in three weeks. Grass is fading to brown, temps are soaring and everyone is looking for ways to cool-off.

My cool-off idea was to pull out the grill and roast fresh peaches! Yep, roasted peach slices. Pair it with coconut milk and shredded cocount for a savory summer popsicle.

My soap making company sells the popsicle and pop sticks. But, in 95 degree weather, I discovered a better way to use the mold. Bite size filo cups filled with ice cream goodness.

The pops were very tasty with just enough sweetness to satisfy. I hope the grand kids give this summer treat a thumbs-up.

If you don’t want to invest in a pop mold, freeze mixture in a plastic tub. When ready to serve, place scoops into parfait dishes and drizzle with  honey (and coconut).

This picture is an indicator of the high temps we are experiencing. I took a bite from the popsicle and it was already melting. That’s OK, it only took me one minute to eat it!

Slice fresh peaches and roast in oven or grill.Here’s the scoop on how to make these yummy summer treats.


  • 4 fresh peaches cored and sliced, do not peel the skins
  • 2 cans of coconut milk (get the Light, if available)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut

How To

Roast peach slices in oven.Leave skins on peaches, slice into wedges. Spread out onto cookie sheet and sprinkle with lemon juice. Roast in oven at 400-425 degrees. Bake until the peach slices start to caramelize (about 25-30 minutes). Remove and dice into smaller pieces. Set aside.

Rich coconut milk with vanilla extract.

Blend coconut milk, shredded coconut and vanilla extract until creamy.

Pour mold cavities 1/3 full of the coconut milk. Drop 2-3 diced peaches into each mold. Place in freezer and let set for 30 minutes. 

Remove mold from freezer. Drop in more peach pieces (try to evenly distribute), add another layer of coconut milk and freeze for 30 minutes.

Pour the coconut mixture into each mold cavitiy.

Remove mold from freezer. It’s time to pour the final layer. Top off mold cavities with the coconut milk, evenly distribute additional peach slices. Insert the pop sticks. Place in freezer for a minimum of 3 hours. The pops should be frozen solid once removed.

The popsicles may require a quick soak in warm water for removal. Note the word “quick”. If you soak too long, the pops will begin to melt.

Filling the popsicle mold


  • Make single serving bite-size desserts. Place any leftover popsicle mixture in a plastic tub and freeze. Using a melon baller, scoop out ice cream mixture and place into a mini filo cup. Dress with a raspberry and whipped cream. Serve immediately.
  • Use small binder clips to keep sticks centered in each mold cavity.
  • You don’t have to use a popsicle mold. Consider freezing the coconut mixture and scooping out servings into a parfait dish. Top with shredded coconut.

The popsicle molds filled to the top.

Serve petite single-serve portions with a chilled glass of Pinot Grigio wine. You can dip the filo cups into melted chocolate… YUMMM!

Use mini filo cups to serve up this delicious ice cream.

 This recipe makes 12 (6 ounce) popsicles, PLUS there is plenty leftover to make 24-36 bite size filo cups.

OK, let’s talk calories. You’re in the neighborhood of 28 calories per ounce for the coconut milk. One whole peach (roasted) and a tablespoon of grated coconut (unsweetened)  adds  203 calories.

A 6-ounce popsicle is 150 calories. The only down-side of using coconut are fat calories. They’re fairly high. But, an occasional indulgence shouldn’t affect your weight loss goal.

The bite-size filo cups might be a better option (as pictured above). They appease the sweet-tooth, and are less than 30 calories (per filled cup) if using fat-free whipped cream.


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