Roasted Peaches n’ Coconut Cream Popsicles

2 peaches
Squeeze of lemon and pinch of salt
1 can (14oz) Coconut Milk (light or full fat)
1  tsp Vanilla Extract

Preheat oven to 425 degrees. Slice peaches into wedges, sprinkle with lemon juice and a touch of sea salt. Place in the oven and roast for about 25 minutes until they are beginning to caramelize. Remove from oven and dice into smaller pieces.
Whisk together (or blend) the coconut milk and vanilla extract. Pour the coconut milk into the popsicle molds to fill them about half way. Stick in the freezer and allow to set for 30 minutes.
Remove molds and drop in the peaches. Try and evenly distribute the peaches into the popsicles. They should be full of peaches. Top off the popsicles with the remaining coconut milk until just about all the way to the top. Stick a popsicle stick in each and freeze for another 2-3 hours. Once frozen remove the mold and you may have to run the base under warm water to remove them, depending on your popsicle mold.