Adapted from thescrumptiouspumpkin.com
cup coconut cream from 1 14-ounce can regular coconut milk (the thick, top layer of cream that is formed when a can of coconut milk is refrigerated for several hours)
cup light coconut milk, at room temperature, shaken
cup plain nonfat Greek yogurt
cup granulated sugar
large peaches, pitted and diced into quarter-inch cubes
Note: the night before preparing this recipe, refrigerate the can of regular coconut milk. ½ cup of the thick, creamy layer that rises to the top of the can is required for this recipe. In a large mixing bowl, stir and combine all ingredients listed above. Spoon mixture into popsicle molds, filling each mold to the brim. Add popsicle sticks and freeze overnight, or for at least 6 hours. Remove popsicles by running mold under warm water for several seconds.