Coconut, vanilla and roasted apricot chia jam popsicles
We're in the middle of a heat wave here in Brisbane so the pool is getting a good work out, our air con has been in overdrive and some fruity popsicles/icy poles were at the top of my "to make" list this week. I had a fresh batch of delicious roasted apricot chia jamin the fridge and a big tub of coconut yoghurt that I thought would pair up pretty well. I simply added some maple syrup and vanilla extract to flavour the yoghurt a little and then it was just a matter of spooning the two mixtures (alternating between the two to get a bit of a 'swirled' affect) into ice block moulds. The hardest part is having the patience to wait until these yummy summer treats set in the freezer. Enjoy!
In a small bowl combine the coconut yoghurt with the vanilla extract and maple syrup.
Grab your ice block moulds and spoon 1½ tablespoons of the coconut yoghurt mixture into each mould. Then add a tablespoon of the jam into each mould. Continue this process until all of the yoghurt and jam is used up. This filled 12 moulds for me.
Insert ice block sticks into each mould and the place them into the freezer to set overnight. Enjoy!