Apricot Chamomile Cream Popsicle Recipe | Ooh La La It's Vegan (2024)

5 from 1 vote

Course: Dessert, Snack

Cuisine: All

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Author: Deborah

For the Chamomile Cream

• ▢ 14 oz can full-fat coconut milk room temperature; well-shaken
• ▢ 1 tablespoon raw agave nectar I used organic
• ▢ 5 chamomile tea bags
• ▢ 1 teaspoon cornstarch dissolved in a splash of cold water
• ▢ ¼ teaspoon sea salt

For the Apricot Puree

• ▢ 1 lb apricots halved & pitted
• ▢ 2 tablespoon raw agave nectar
• ▢ 1.5 teaspoon pure almond extract

US Customary - Metric

For the Apricot Puree

• Pre-heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Set aside. You can also use a silicone baking sheet. Place apricots in a medium-sized bowl and drizzle 1 tablespoon of agave nectar and all the almond extract over the top. Using clean hands, lightly and evenly toss the apricots with the agave-almond extract.

• Place the apricots, cut side down, on the lined baking sheet. Drizzle any remaining agave-almond extract over the top. Roast the apricots for 30 minutes. While the apricots are roasting, make the chamomile cream.

• When the apricots are done, allow them to cool to room temperature. Then,puree them with the remaining agave nectar using a high-speed blender or food processor.

For the Chamomile Cream

• In a small pot, add the coconut milk, agave and chamomile tea bags. Bring the mixture to a gentle simmer, stirring frequently to avoid burning. Simmer for 1 minute, but do not bring to a boil. Remove the pot from the heat, cover and allow the tea bags to steep for 15 minutes. Using a spoon, squish the tea bags into the coconut cream several time during the cooling off period to bring out their flavor.

• If some of the tea leaves break out of the tea bag, that's ok. Simply strain the coconut cream through a fine mesh sieve. While the mixture is still warm, whisk the cornstarch and sea salt into the cream. Set the cream in the fridge to cool off while you finish the apricot puree and you're ready to assemble the Popsicles.

Assembling the Popsicles

• Spoon half of the apricot puree evenly between the Popsicle molds. Pour about half of the chamomile cream over the top of the apricot puree. Repeat with another layer of apricot puree and finish with a final layer of coconut cream leaving a tiny bit of room at the top of each mold. The result should yield a naturally swirled Popsicle, but if you want to add more swirling, use a chop stick to swirl even more. Wipe any excess liquid off the top of the Popsicle molds.

Freezing the Popsicles

• If you're using a mold that requires the addition of your Popsicle sticks like I did, cover the Popsicles with the lid and insert the sticks about halfway down the Popsicle. Freeze for at least 5 hours.

Unmolding

• To unmold the Popsicles, remove them from the freezer and run warm water over the front, back and sides, avoiding the top. Gently wiggle each stick to remove the Popsicle. Enjoy as a snack or dessert!

• You may substitute tapioca flour for corn starch if you wish.
• You may choose to substitute chamomile tea bags for 2 tablespoon of loose chamomile tea. Just make sure you strain the mixture through the mesh a couple of times to remove larger bits of tea before freezing.
• Popsicles can be stored in an airtight container for up to a week.
• This recipe was adapted from HomeGrown Provisions.