Chia Pudding Pops with Peaches and Dried Cherries Chia seeds, coconut milk, almond milk, peaches, and dried cherries to make the perfect Popsicle. Serves 4 Ingredients: 1 can coconut milk, 2 cups almond milk, 1/2 cup chia seeds, 1 teaspoon vanilla, divided, 4 tablespoons honey, divided, 1 cup coconut water, 3 small peaches, peeled, halved, with seeds removed, salt and pepper, 1/4 cup Stoneridge Orchards Montmornecy dried cherries, plus a few extra to drop into each pop Instructions: 1. Pour the coconut milk and almond milk into a small bowl. Give it a whisk or a stir to combine well. 2. Stir in the chia seeds, 1/2 teaspoon vanilla, and 2 tablespoons honey and let sit, stirring once or twice, for about 30 minutes, to allow the seeds to expand. 3. In a blender, combine the coconut water, peaches, remaining vanilla and honey, a sprinkle of salt and pepper (salt brings out the sweetness and pepper gives an earthy little kick to the peaches.) plus the 1/4 cup dried cherries. Pulse to puree peaches and break up the cherries. 4. Fill popsicle molds 1/3 of the way full with the chia mixture, dropping in a few loose cherries. Then add a layer of the peach and cherry puree. Add another layer of chia pudding. Rap the mold firmly against a hard surface to encourage the pudding to fill all the nooks and crannies in and around the fruit. 5. Insert popsicle sticks into the molds, they will stand up by themselves. 6. Freeze for several hours until completely frozen. 7. To remove from the molds, fill a sink with hot water, just deep enough to immerse the mold up to, but not over, the rim, and hold the mold in the hot water for about 15 seconds to loosen the pops. 8. Pull the popsicles out of the mold and enjoy.
The Royal Ridge Fruit FamilyStoneridge Orchards

Breads and Desserts

Chia Pudding Pops with Peaches and Dried Cherries

Ingredients

  • 1 can coconut milk
  • 2 cups almond milk
  • 1/2 cup chia seeds
  • 1 teaspoon vanilla, divided
  • 4 tablespoons honey, divided
  • 1 cup coconut water
  • 3 small peaches, peeled, halved, with seeds removed
  • salt and pepper
  • 1/4 cup Stoneridge Orchards Montmornecy dried cherries, plus a few extra to drop into each pop



Directions

  1. Pour the coconut milk and almond milk into a small bowl. Give it a whisk or a stir to combine well.
  2. Stir in the chia seeds, 1/2 teaspoon vanilla, and 2 tablespoons honey and let sit, stirring once or twice, for about 30 minutes, to allow the seeds to expand.
  3. In a blender, combine the coconut water, peaches, remaining vanilla and honey, a sprinkle of salt and pepper (salt brings out the sweetness and pepper gives an earthy little kick to the peaches.) plus the 1/4 cup dried cherries. Pulse to puree peaches and break up the cherries.
  4. Fill popsicle molds 1/3 of the way full with the chia mixture, dropping in a few loose cherries. Then add a layer of the peach and cherry puree. Add another layer of chia pudding. Rap the mold firmly against a hard surface to encourage the pudding to fill all the nooks and crannies in and around the fruit.
  5. Insert popsicle sticks into the molds, they will stand up by themselves.
  6. Freeze for several hours until completely frozen.
  7. To remove from the molds, fill a sink with hot water, just deep enough to immerse the mold up to, but not over, the rim, and hold the mold in the hot water for about 15 seconds to loosen the pops.
  8. Pull the popsicles out of the mold and enjoy.