Coconut-Cherry Vanilla Ice Pops

Votes: 1

Time: 9 hours 35 minutes
Complexity: easily
Quantity: 10 - 12 pops

Nutritional value per serving:

Calories 184, total fat 12 G., saturated fats 8 G., proteins 1 G., carbohydrates 16 G., fiber 1 G., cholesterol 0 mg, sodium 36 mg, sugar 12 G.

This amazing summer dessert is made with ripe, juicy cherries, smooth, aromatic coconut milk, and a generous dose of natural vanilla. It's much healthier than regular popsicles with lots of sugar. A touch of honey and maple syrup infuse the coconut-cherry mixture with essential natural sweetness and give it a deeper, warmer flavor. The popsicles are delicious and velvety. You can experiment with layering. The hardest part will be waiting for the dessert to set!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups fresh cherries, pitted and halved
2 tbsp. maple syrup
A pinch of cinnamon
3 [s][/s]- 4 drops of almond extract
2 cans of canned coconut milk, not skim
1 vanilla pod, seeds scraped out, pod set aside
3 tablespoons raw honey
1 tbsp vanilla extract
Special equipment: 10-12 molds and sticks for fruit ice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cherries, coconut milk, vanilla pod, maple syrup, honey, cinnamon

Cooking the dish according to the recipe:

In a small saucepan, combine the cherries, maple syrup, almond extract, and cinnamon and bring to a boil over high heat. Cover the saucepan, reduce the heat to low, and simmer until the cherries release their juices and are tender, 10-15 minutes. Remove the saucepan from the heat.
In another small saucepan, combine the coconut milk, vanilla seeds, and vanilla bean. Bring to a boil over high heat, stirring occasionally. Reduce heat to low, cover, and simmer for 5 minutes. Remove from heat, let cool for 5 minutes, then stir in the honey and vanilla extract. Remove and set aside the vanilla bean. Pour the mixture into a pitcher or measuring cup with a spout.

Place a sieve over a blender. Strain the cooked cherries and squeeze out the juice. Add 1/3 of the cherry pulp and 1 cup of the coconut milk mixture and blend until smooth. You should have about 2 cups of the mixture. Refrigerate.
Pour the remaining coconut mixture into popsicle molds and freeze for about 1 hour. Then remove from the freezer and spread the remaining cherry pulp on top. Top with the cherry-coconut mixture and close with the lids.
Insert sticks and freeze for at least 8 hours.
To remove the popsicles, dip the molds in warm water for a few seconds, then gently pull the sticks.

Author of the recipe - Amy Chaplin is a writer, vegetarian chef, and author of recipes for vegetarians.

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