Blackberry Peach Colada Popsicles
I know, I know. It’s Winter and it’s cold…not really popsicle time of year. What am I doing making popsicles??? We had one day of gorgeous sun and the temperature got into the low 70’s and the fever hit me. Spring fever I guess. I’m not normally one swayed a lot by the seasons. I don’t go bananas making specific dishes for every holiday or national event day that comes around…not normally. Like National Pop Tart Day or World Spaghetti Day something. A lot of other people really enjoy it and have fun but me…not so much. I find it slightly stressful. At least for now anyway. Although I did get sucked into National Pasta Month last year and made this Kitchen Sink Pasta Salad which I loved. I do however love popsicles and ice cream so I’m ready! For that reason I was driven to make these Blackberry Peach Colada Popsicles.
I had blackberries and when I was at the store recently I was surprised seeing peaches so I grabbed some. It turned out they weren’t that great. That’s the way of it generally and I knew it was a risk but I made it work. Sugar can fix just about anything in my mind although I would suggest if you’re making these and the peaches are iffy, buy the frozen ones. Frozen peaches much better than a bad, flavorless fresh peach.
I knew I wanted a few intense colors. What better way to showcase an intense color than putting it next to a light, delicate color? I make a blackberry and peach crumble in the summer and I love piña colada flavored anything so I knew the flavor and color combination would be great!
I also recently bought these fun popsicle molds that you can find in my Amazon shop. None of them are over $20 and most are less than $10. I do get a tiny percentage if you order from my shop although it won’t cost you any more. I just love that you can get the things that you see on the blog if you like. These are the exact molds I used for this post. I like the swirly ones the best! I wanted several shapes and sizes and these were the best I found for such a great price. You can also use small, paper dixie cups and then peel the paper back when ready to serve.
I used fresh coconut and pineapple because I wanted the fruit chunks in the piña colada flavored layer but there are a few things about that. Next time I won’t use the fresh coconut milk or the flesh I don’t think. I liked the flesh being in the popsicle but my daughter didn’t so much and it didn’t turn out to be worth the effort. I would use fresh pineapple again next time. I almost always have pineapples so it wasn’t a stretch. You could easily use canned pineapple if you’d like though.
The blackberries and peaches were fresh and I just pureed them with sugar. SO simple.
As you can see, some of the popsicles were layered. I poured one flavor on the bottom and let them freeze for an hour so that the lines and flavors stayed separated but others I put them all together. I like both ways but of course putting them in all at once is quicker and easier.
- 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)
- 6 fresh peaches, peeled and sliced or 2-3 cups frozen peach slices
- 2-3 tablespoons sugar
- 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.