Southern Belle Magazine Digital #02 August 2013 | Page 39

Blackberry Peach Colada Popsicles
from Christy at MyInvisibleCrown.com Ingredients
• For the colada layer: • 1/2 cup cream of coconut • 1 can coconut milk • 1 cup simple syrup (equal parts water and sugar brought to a boil and cooled) • 1 cup heavy cream • 1 1/2 cups fresh pineapple • 1 cup coconut flesh or flaked coconut (optional)

Instructions

For the peach layer: • 6 fresh peaches, peeled and sliced or 2-3 cups frozen peach slices • 2-3 tablespoons sugar For the blackberry layer: • 2 (12 ounce) containers fresh blackberries or frozen

In a blender or food processor, pulse pineapple and coconut (if using) until desired smoothness. Stir in cream of coconut, coconut milk, simple syrup and heavy cream. Set aside.Pulse peaches with 2-3 tablespoons sugar, remove and do the same for the blackberries keeping all the layers separate.If making popsicles with defined layers, add one flavor to the molds (I like to alternate for variety) and freeze for one hour.Gently add the second layer and put the stick in place and repeat by freezing for another hour.Add the last and final layer and freeze for 3 hours or over night. If you're not concerned with defined layers and like the mingled look add one flavor to the bottom and gently spoon the other layers on either side.One thing to note, the pineapple coconut layer is thinner therefore lighter than the others so if it's placed on the bottom the other flavors will combine by floating down a bit. Freeze for 1 hour, remove and add the sticks.Return to the freezer and allow to freeze for 3 hours or overnight.

39