• Recipes by Diana Chavarro & Jason Sandell, owners of Las Paletas

    Roasted Peaches and Coconut lollies

    Serves: 8 – 10 (80ml each)
    Cooking Time: 25 minutes + 5 – 7 hours, to freeze

    Ingredients

    • 250ml (1 cup) water
    • 110g brown sugar
    • 3 – 4 peaches, sliced into wedges pinch salt
    • 15ml (1 tbsp) freshly squeezed lemon
    • 1 x 400g tin coconut milk

    Instructions

    1

    Preheat the oven to 180°C. In a pot over medium heat, combine the water and sugar and cook, stirring, until the sugar has dissolved. Remove from heat and allow to cool to room temperature.

    2

    Sprinkle the peach wedges with salt and lemon juice. Place them in an ovenproof tray and roast, 20 minutes.

    3

    Add the coconut milk and syrup to a food processor and blend until smooth.

    4

    Pour half of the mixture into the moulds to fill them about halfway, leaving enough space to add the roasted peaches at a later stage. Freeze the mixture until it has a slushy consistency, about 1 hour.

    5

    Divide half of the peaches evenly among the moulds. Follow with the leftover mixture and the remaining peaches and freeze for a further 4 – 6 hours.


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