Coconut, Cherry and Vanilla Bean Ice Pops

2013-07-16
  • Yield : 10 to 12 pops, depending on the size of the molds
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 35m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Peanut Butter Chocolate Pudding

  • Serrano Ham-Wrapped Figs

  • It’s All Greek to Me Sundae

  • Tortilla with Chorizo

Nutritional Info

This information is per serving.

  • Calories

    184 calorie
  • Fat

    12 grams
  • Saturated Fat

    8 grams
  • Cholesterol

    0 milligrams
  • Sodium

    36 milligrams
  • Carbohydrate

    16 grams
  • Fiber

    1 milligrams
  • Protein

    1 grams
  • Sugar

    12 grams

Ingredients

  • 2 cups fresh sweet cherries, such as Bing, pitted and halved
  • 2 tablespoons pure maple syrup
  • Pinch cinnamon
  • 3 to 4 drops almond extract
  • 2 cans full-fat coconut milk
  • 1 vanilla bean, seeds scraped and pod reserved
  • 3 tablespoons raw honey
  • 1 tablespoon pure vanilla extract

Method

Step 1

Bring the cherries, maple syrup, cinnamon and almond extract to a simmer in a small pot over high heat. Cover the pot, reduce the heat to low and simmer until the cherries are juicy and soft, 10 to 15 minutes. Remove the pot from the heat, and set aside. 

Step 2

In another small-to-medium pot, bring the coconut milk and vanilla bean seeds and pods to a simmer over high heat, whisking occasionally. Reduce the heat to low, cover the pot and simmer for 5 minutes. Remove from the heat, let cool for 5 minutes, then whisk in the honey and vanilla extract. Remove and reserve the vanilla bean pod. Pour the mixture into a pitcher or measuring jug and set aside. 

Step 3

Place a strainer over the blender jar. Add the cooked cherries, and press 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 liquid. Refrigerate. Divide the remaining coconut milk mixture among ice pop molds, and place them in the freezer until semifrozen, about 1 hour. Remove them from the freezer, and divide the remaining cherry pulp among the molds. Top with the blended cherry-coconut mixture, place the lids on top, add sticks and freeze until solid, at least 8 hours. 

Step 4

To remove the ice pops, dip the molds in warm water for a few seconds, then carefully pull on the sticks to release.

Leave a Reply

Your email address will not be published. Required fields are marked *