Thea went to the Farmer's Market this past week and bought some figs from the amazing organic farm in Bishop, Apple Hill Ranch. She was telling me her idea to make Coconut Fig Popsicles, and I convinced her to make them here at the bakery so we could share the recipe with all of you! I have made this coconut base for a popsicle before and love it, so Thea added figs and dark chocolate for a perfect end of summer dessert. Just in time for Labor Day!
Coconut Fig Popsicles
2 cups organic coconut milk
142 grams (1/2 cup plus 2 tablespoons) organic cane sugar
3 ounces (1/2 cup plus 2 tablespoons) finely chopped organic dark chocolate
3 to 4 organic figs
Method In a medium pot over high heat, add the coconut milk and sugar. Stirring consistently, heat mixture until all sugar has melted and mixture has reached 140 to 160 degrees on a drink thermometer.
Put the mixture in the fridge and let it cool completely before beginning next step.
In a double boiler, melt the dark chocolate.
Grease the popsicle molds with an organic non stick spray. Pour a small amount of dark chocolate into each popsicle mold.
Place in the freezer for 20 minutes or until hardened.
Pour the coconut milk mixture into the popsicle molds. Do not fill entirely to the top because you still have to add the figs.
Put the molds back in the freezer, leave in freezer until the mixture has started to freeze and become slushy, about 1 hour.
Slice the figs into pieces and drop them into each popsicle mold. If you have room now you can add a little more of the coconut milk mixture.
Put the popsicle sticks in so they go half way down, and put back in freezer overnight until popsicles are completely frozen.
High Altitude - Follow the recipe as noted.