Cherry Coconut Frozen Pops

/ July 1, 2016/ 6 comments

It’s summer, which also means it’s Cherry season!  IMG_3360My husband chuckles at me because when I find an ingredient I love, I tend to want to put it in all the things.  Cherries are no exception!  I am trying to restrain myself so you guys aren’t reading all cherry posts all the time, but a girl can only do so much 😉

These pops are almost the polar opposite of the pudding parfaits I made a few weeks ago.  They are much lighter and happen to be vegan.

This recipe is perfect for your next BBQ or party for several reasons: they are a nice option for those of you lactose intolerant people out there, they are kid-friendly, and they can be made ahead.  If you want to make them even easier, you could also use frozen cherries that have already been pitted.  Just make sure they are the dark cherries, not the sour ones used for pie.

You will need some special equipment for these and that is frozen pop molds.  I found these on Amazon and have another set I bought at Ikea last year for a few bucks.  I bet Target has some also.

Let’s get these pops started!

We’re going to start by cooking the cherries with some sugar.  This will release some of their juices and create a syrup.  It will be also soften them up a bit.  Put the cherries in a saucepan with the sugar and heat over medium heat.  Mash the cherries a little with your spoon to release more juice. Cook for 8 minutes and then add the Kirsch.  Most of the alcohol should cook out, but you can use cherry flavoring if you’d prefer, or leave it out.  The Kirsch or cherry flavoring just adds some oomph to the cherry flavor.  If you don’t add them, the coconutty flavor in your pops will just be more prominent. Simmer with the Kirsch for 2 minutes.  Then add the coconut milk and cook until the fats of the coconut milk melt (about 1 minute).

Pour the mixture into a food processor or blender (be careful- it will be really hot!).  Blend for about 10-15 seconds or until it’s the consistency you desire.  I wanted there still to be chunks of cherry in mine for texture, but you may prefer a smooth texture.

Pour the mixture into a liquid measuring cup or pitcher.  You want something that is easy to pour from.  Now fill your frozen pop molds.

IMG_3301

I had fairly small ones, so this recipe made 12 for me.

IMG_3306

Ready for the freezer!

Chill in the freezer for at least 3 hours to solidify.

 

 

 

Cherry Coconut Frozen Pops
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Ingredients

  • 1 pounds Bing cherries, pitted
  • 1 can coconut milk
  • 1/4 cup sugar
  • 1 tablespoon Kirsch

Instructions

  1. Put the cherries in a saucepan with the sugar and heat over medium heat. Mash the cherries a little with your spoon to release more juice.
  2. Cook for 8 minutes and then add the Kirsch.
  3. Add the coconut milk and cook until the fats of the coconut milk melt (about 1 minute).
  4. Pour the mixture into a food processor or blender. Blend for about 10-15 seconds or until it's the consistency you desire.
  5. Pour the mixture into a liquid measuring cup or pitcher and fill your pop molds.
  6. Chill in the freezer for at least 3 hours to solidify.
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http://www.rachelpounds.com/2016/07/01/cherry-coconut-frozen-pops/

 

6 Comments

  1. Rachel, these look wonderful. With the weather warming up, they will be a great treat. Thanks!
  2. This looks soooo delish!!!! Great job Rachel!!
  3. So Yummy...I'll have to give this a try.
  4. Yummy, I'm going to give this a try! Thank you:)
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