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Roasted Nectarines Popsicles with Coconut Milk -

Coming from Mumbai where the sun is eternally shining most of the days all year around ‘Summer’ is not a season that I enjoy. Sun is something we get abundant of; it is shining on us with brightness that is sometimes unbearable making us squint and sweat in places we don’t want to sweat.

1-IMG_0303When I moved to Perth I did my research on everything about the city except the damn weather. I thought that I was escaping from the Sun and like an irritating stalker the sun followed me here. The sun shines even brighter here in Perth. My skin burns, my throat is always parched, and I sweat in places I don’t really want to mention.

1-IMG_0308So you see I don’ t like Summers at all. But Australians love Summers; they welcome it with open arms and revel in its glory. You will hardly find anyone indoors during the Summers. People are having picnics, doing BBQ’s or are inside the pristine clean waters swimming away to glory. And let me admit that despite all my groaning and moaning about the sun, I have now started appreciating it as well.

Processed with VSCOcam with c1 presetThey say when in Rome do what the Romans do so I have become a bit of a beach bum and to keep my cool I have a lot of Water, Cold Drinks (not fizzy) and fat-free Ice cream and sorbets.  And with my little Popsicle maker and so many fruits in season I am on a popsicle making spree.  I am making more popsicles then I can eat and thankfully low fat Coconut Milk helps when you are in that mood.


So now a days I am constantly on the look out for Popsicles recipes that I can try.  The popsicle I have made today is an adaptation from Tania’s fabulous blog The Cooks Pyjamas for “Spiced Plum Yogurt Popsciles.” I knew I had to make it. You can follow her recipe on her blog or use mine without the Wine.

Recipe (Makes 6 Popsicles)

6  Nectarines, halved and stoned

2 cinnamon sticks

2-star anise

3 green cardamom pods, crushed

¾ cup Greek Yoghurt or 1 tin Coconut Milk

½ cup Maple syrup or 3 Tablespoons dark muscovado sugar* (I used Maple syrup and sprinkled some sugar on top)


To make the Nectarine puree

Preheat the oven to 180C

Lay the Nectarines in a single layer in a baking dish.

Tuck the spices into the Nectarines, sprinkle over the sugar or brush the Maple syrup on the Nectarines and pour the wine into the bottom of the baking dish. (I skipped the wine)

Roast the Nectarines for 30 minutes, or until they are completely soft and beginning to slump.

Baste the Nectarines with the red wine during the cooking time if they look like they are starting to dry out. (I basted them with a little more Maple Syrup)

Allow the Nectarines to cool completely.

Remove the whole spices and puree the Nectarine mixture in a food processor or blender until completely smooth.

To make the popsicles

Spoon, a small amount of Nectarine, puree into the bottom of the popsicle mould.

Dollop a small quantity of the Puree and Milk and then the Puree. Continue layering the puree and Milk until the moulds are full.

Insert the popsicle sticks and freeze for 4-6 hours.

* It is a good idea to taste the puree before you start putting in the moulds to make sure that it is sweet enough.