- 14 oz can full-fat coconut milk, well-shaken
- 1 tbsp agave nectar
- 2 tbsp loose leaf chamomile tea
- 1 tsp cornstarch (non-GMO preferred) dissolved in a splash of cold water*
- pinch of sea salt
- 1 lb apricots, halved and pitted
- 2-3 tbsp agave nectar, divided (see instructions)
- 1 1/2 tsp almond extract
- Apricot Puree: Pre-heat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside. Place the apricots in a medium-sized bowl and drizzle 1 tbsp of the agave nectar and all of the almond extract over the top. Use clean hands to lightly and evenly coat the apricots with the agave-almond extract.
- Apricot Puree: Place the apricots cut side down on the parchment lined baking sheet. Drizzle any remaining agave mixture from the bowl over the top. Roast the apricots for 30 minutes. While the apricots are roasting, make the chamomile cream.
- Chamomile Cream: Add coconut milk, agave and loose leaf chamomile tea to a medium-size pot. Gently warm the chamomile cream over medium heat to a simmer (stir frequently to avoid burning). Simmer for about 1 minute, but do not boil. Remove the pot from the heat, cover with a lid. Allow the tea to steep for 10-15 minutes.
- Chamomile Cream: Strain the chamomile tea through a fine mesh sieve.** Whisk the cornstarch and pinch of sea salt into the cream while it’s still warm. Then set the chamomile cream aside in the refrigerator to cool while you make the apricot puree.
- Apricot Puree: When the apricots are done roasting, allow them to cool to room temperature. Then puree the roasted apricots with the remaining agave nectar (1 tbsp at a time; check for your desired sweetness) using a high-speed blender or food processor until smooth.
- Assembly: Spoon half of the apricot puree evenly between the popsicle molds. Pour or spoon roughly half of the chamomile cream over the top of the apricot puree. Then alternate, layering the popsicles with the remaining puree and chamomile cream to the top (leaving a tiny bit of room at the top of the each mold). The result should lead to a naturally mixed/swirled popsicle, but you can also use a chopstick to swirl the mixture around even more. Wipe off any excess drips from the top of the popsicle mold.
- Freezing: If you’re using a popsicle mold with built-in sticks, cover the mold with the lid and place the apricot chamomile cream popsicles in the freezer for at least five hours. If you’re using a mold that requires the addition of popsicle sticks (this is the type I used), place the lid over the top of the popsicle mold, then insert the stick half-way into the center of each popsicle. Freeze for for five hours, or until frozen.
- Unmolding: Allow the popsicles to thaw for 5-10 minutes before removing, or turn the popsicle mold on its side and run lukewarm water briefly over the mold. Gently wiggle each popsicle stick to remove. Enjoy straight away!
- * You could also try substituting tapioca flour/starch if you prefer.
- **Brewing the tea directly in the coconut milk allows the mellow, soothing flavor of chamomile to really shine. Depending on your loose leaf tea variety, some residual tea may find its way in your chamomile cream. Pouring the chamomile cream through the fine mesh sieve one or two more times to strain (to remove any larger bits of tea) should do the trick.
- Popsicles can be stored in an airtight container for up to 1 week.