My second grader, always imaginative in the kitchen, has asked to make ice pops repeatedly ever since we put the mold away last summer. A scientist through and through, he’s hoping to see if we can use club soda and make popsicles that fizz. We’ll try that soon, but for now I stuck with a familiar method. I returned to my own recipe for watermelon cucumber mint paletas and my recipe for tomato-basil peach paleta published by The Washington Post to review the method. I was pleasantly surprised to learn from myself! I dreamed up these creamy pops to take advantage of the beautiful peaches that are finally in season. You don’t have to like coconut to enjoy these pops. The coconut flavor is incredibly subtle, adding just a hint of creamy complexity to the buttermilk base.
Preparation time: 15 minute plus 4-6 hours freezing time
Cooking time: 3 minute(s)
Number of servings (yield): 10 pops
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