Ever Craved a Frozen Treat That’s Creamy, Fruity, and Perfectly Sweet?
Picture pulling a vibrant ice pop from the freezer, bursting with juicy cherries, creamy coconut milk, and the warm, aromatic flavor of real vanilla bean, all sweetened just right with honey and maple syrup. Sounds like a tropical escape on a stick, right? That’s exactly what Coconut, Cherry, and Vanilla Bean Ice Pops deliver! This easy recipe yields 10-12 pops (depending on mold size), offering a refined-sugar-free dessert that’s ideal for scorching summer days, kids’ treats, or a refreshing snack. Rated 5.0 stars from 4 reviews, these pops are a delicious balance of creamy and fruity, with a fun layered look. In this blog post, we’ll guide you through every step to create these delightful ice pops, with tips to ensure a smooth texture and easy release. Ready to freeze some tropical magic? Let’s get started!
Overview: Why These Ice Pops Shine
Coconut, Cherry, and Vanilla Bean Ice Pops are a sophisticated yet simple frozen treat that combines the rich creaminess of coconut milk, the tart-sweetness of fresh cherries, and the aromatic depth of vanilla bean. Naturally sweetened with honey and maple syrup, they’re a healthier alternative to sugary store-bought pops, perfect for hot days or family gatherings. The recipe is beginner-friendly, requiring minimal cooking and layering creativity for a stunning presentation. With a 5-star rating, these pops serve 10-12 and are ideal for make-ahead desserts that kids and adults will love.
- Time Requirement: 5 minutes prep, 25 minutes cooking, 9 hours 5 minutes freezing. Total: ~9 hours 35 minutes (mostly hands-off).
- Difficulty Level: Easy. Simple simmering, blending, and freezing make it perfect for beginners.
- Why It’s Special: Yields 10-12 pops, uses natural sweeteners, and offers a creamy-fruity balance with a customizable layered look.
- Health Perks: Cherries provide antioxidants and vitamin C, coconut milk offers healthy fats, and natural sweeteners reduce refined sugar, making this a guilt-free treat when enjoyed in moderation.
Grab your ice pop molds, and let’s create a refreshing, tropical dessert!
Essential Ingredients
This recipe uses fresh, wholesome ingredients for a flavorful, natural treat. Here’s what you need and why each matters:
- Fresh Sweet Cherries (2 cups, pitted and halved, e.g., Bing): Add tart-sweet flavor and vibrant color.
- Why it matters: Provide juicy bursts and a fruity contrast to the creamy coconut.
- Substitution: Use frozen cherries (thawed and drained) or tart cherries (increase maple syrup slightly).
- Pure Maple Syrup (2 tbsp): Sweetens the cherry mixture.
- Why it matters: Adds natural sweetness with a subtle caramel note.
- Substitution: Use honey or agave, but adjust for sweetness.
- Pinch of Cinnamon: Enhances cherry flavor.
- Why it matters: Adds warmth without overpowering the fruit.
- Substitution: Skip or use a pinch of nutmeg for a different spice note.
- Almond Extract (3-4 drops): Boosts cherry flavor.
- Why it matters: Adds a subtle nutty depth that complements cherries.
- Substitution: Use vanilla extract or skip for a simpler flavor.
- Full-Fat Coconut Milk (2 cans, ~13.5 oz each): Creates a creamy base.
- Why it matters: Provides rich, tropical flavor and smooth texture.
- Substitution: Use light coconut milk for a less rich pop (texture may be icier).
- Vanilla Bean (1, seeds scraped and pod reserved): Adds aromatic depth.
- Why it matters: Infuses the coconut milk with warm, authentic vanilla flavor.
- Substitution: Use 1 tsp vanilla bean paste or 2 tsp vanilla extract (add with honey).
- Raw Honey (3 tbsp): Sweetens the coconut mixture.
- Why it matters: Adds natural sweetness and a floral note.
- Substitution: Use maple syrup or agave for vegan-friendly pops.
- Pure Vanilla Extract (1 tbsp): Enhances the coconut base.
- Why it matters: Boosts vanilla flavor for a cohesive taste.
- Substitution: Use extra vanilla bean paste or skip if using a whole vanilla bean.
Pro Tip: Use fresh, ripe Bing cherries for the best flavor and color. Shake canned coconut milk well before opening to ensure it’s fully mixed.
Step-by-Step Instructions
Making Coconut, Cherry, and Vanilla Bean Ice Pops is a breeze with simple cooking and layering steps. Follow these for perfect, refreshing pops:
- Cook the Cherry Mixture:
- In a small pot, combine 2 cups pitted and halved fresh sweet cherries, 2 tbsp pure maple syrup, a pinch of cinnamon, and 3-4 drops almond extract.
- Bring to a simmer over high heat, then cover, reduce to low, and simmer for 10-15 minutes until the cherries are juicy and soft.
- Remove from heat and set aside to cool slightly.
- Tip: Stir occasionally to prevent sticking; the cherries should release juice but hold some shape.
- Prepare the Coconut Mixture:
- In a small-to-medium pot, combine 2 cans full-fat coconut milk with the scraped seeds and pod of 1 vanilla bean.
- Bring to a simmer over high heat, whisking occasionally, then reduce to low, cover, and simmer for 5 minutes.
- Remove from heat, cool for 5 minutes, then whisk in 3 tbsp raw honey and 1 tbsp pure vanilla extract.
- Remove and reserve the vanilla bean pod. Pour the mixture into a pitcher or measuring jug and set aside.
- Tip: Whisk well to incorporate honey; the reserved pod can be used to infuse other recipes (e.g., sugar syrup).
- Blend the Cherry-Coconut Mixture:
- Place a strainer over a blender jar. Add the cooked cherries and press to extract the juice, reserving 1/3 of the cherry pulp.
- Add 1 cup of the coconut milk mixture to the blender with the cherry juice and pulp, then blend until smooth. You should have about 2 cups of liquid.
- Refrigerate the blended mixture and the remaining coconut milk mixture to cool slightly.
- Tip: Press firmly to extract maximum cherry juice; refrigerate mixtures to speed up freezing later.
- Assemble the Ice Pops:
- Pour the remaining coconut milk mixture evenly among 10-12 ice pop molds, filling each about 1/3 full.
- Freeze for about 1 hour until semifrozen (slightly firm but not solid).
- Remove from the freezer and divide the reserved cherry pulp among the molds, layering it over the coconut mixture.
- Top with the blended cherry-coconut mixture, filling to just below the mold’s fill line.
- Place lids on the molds, insert sticks, and freeze for at least 8 hours until solid.
- Tip: For fun patterns, swirl layers gently with a skewer before adding sticks, or alternate layers for a striped effect.
- Serve:
- To remove, dip the molds in warm water for 5-10 seconds, then gently pull on the sticks to release.
- Serve immediately or wrap individually in plastic wrap for later.
- Health Benefit: Cherries provide antioxidants and vitamin C, coconut milk offers healthy fats, and natural sweeteners reduce refined sugar, making this a guilt-free treat when enjoyed in moderation!
Assembly: Building Your Ice Pops
These ice pops are all about creating a creamy, fruity treat with a stunning layered look. Here’s how to make them perfect:
- Cook for Flavor:
- Simmer cherries until juicy and soft to maximize flavor; cook coconut milk briefly to infuse vanilla.
- Tip: Cool mixtures slightly before blending to avoid curdling the coconut milk.
- Blend for Smoothness:
- Blend the cherry-coconut mixture until smooth for a cohesive layer; reserve some pulp for texture.
- Presentation Tip: Strain thoroughly to remove excess pulp for a smoother pop.
- Layer Creatively:
- Layer coconut milk, cherry pulp, and blended mixture for a striped or marbled effect.
- Presentation Tip: Pour slowly and use a skewer to swirl gently for artistic patterns.
- Freeze Properly:
- Freeze in stages to ensure layers set; insert sticks firmly to avoid slipping.
- Presentation Tip: Fill molds evenly for uniform pops; tap molds gently to remove air bubbles.
Serving Suggestion: Serve on a tray over ice for a refreshing presentation, paired with sparkling water or a tropical smoothie. For extra flair, sprinkle with edible glitter or coconut flakes before serving!
Storage and Make-Ahead Tips
Coconut, Cherry, and Vanilla Bean Ice Pops are perfect for prepping ahead:
- Storing Leftovers:
- Store pops in their molds or individually wrapped in plastic wrap in the freezer for up to 1 month.
- Dip in warm water to release before serving.
- Tip: Store in a freezer bag to save space and prevent freezer burn.
- Freezing:
- The recipe is designed for freezing, so no extra steps are needed.
- For longer storage, wrap each pop tightly to maintain freshness.
- Tip: Label with the date to track storage time.
- Make-Ahead:
- Prepare cherry and coconut mixtures up to 1 day ahead; refrigerate until ready to assemble.
- Assemble and freeze pops up to 2 weeks ahead for best flavor.
- Tip: Cook cherries and coconut milk in advance to streamline prep.
Recipe Variations
Want to mix things up? Try these fun twists on Coconut, Cherry, and Vanilla Bean Ice Pops:
- Mango Coconut Pops: Replace cherries with 2 cups diced mango and maple syrup with agave for a tropical twist.
- Chocolate Cherry Pops: Add 2 tbsp cocoa powder to the blended cherry-coconut mixture for a chocolatey layer.
- Berry Bliss: Use mixed berries (strawberries, raspberries) instead of cherries for a vibrant, tart pop.
- Vegan-Friendly: The recipe is naturally vegan if using maple syrup or agave instead of honey; ensure coconut milk is pure.
- Creamy Vanilla Boost: Add an extra 1/2 tsp vanilla bean seeds to the coconut mixture for intense vanilla flavor.
Quick Prep Tip: Use pre-pitted frozen cherries to save time; thaw and drain before cooking.
Conclusion
Your Coconut, Cherry, and Vanilla Bean Ice Pops are ready to bring tropical, creamy refreshment to any hot day! With juicy cherries, rich coconut milk, and aromatic vanilla, these pops are perfect for summer picnics, kids’ treats, or a healthy-ish dessert. Whether you layer for a striped effect or swirl for a marbled look, you’re in for a treat that’s as beautiful as it is delicious. Grab your ice pop molds, freeze some fruity magic, and enjoy every refreshing bite. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy freezing!
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Coconut, Cherry and Vanilla Bean Ice Pops
Description
Picture pulling a vibrant ice pop from the freezer, bursting with juicy cherries, creamy coconut milk, and the warm, aromatic flavor of real vanilla bean, all sweetened just right with honey and maple syrup. Sounds like a tropical escape on a stick, right? That’s exactly what Coconut, Cherry, and Vanilla Bean Ice Pops deliver! This easy recipe yields 10-12 pops (depending on mold size), offering a refined-sugar-free dessert that’s ideal for scorching summer days, kids’ treats, or a refreshing snack.
Ingredients
This recipe uses fresh, wholesome ingredients for a flavorful, natural treat. Here’s what you need and why each matters:
- Fresh Sweet Cherries (2 cups, pitted and halved, e.g., Bing): Add tart-sweet flavor and vibrant color.
- Why it matters: Provide juicy bursts and a fruity contrast to the creamy coconut.
- Substitution: Use frozen cherries (thawed and drained) or tart cherries (increase maple syrup slightly).
- Pure Maple Syrup (2 tbsp): Sweetens the cherry mixture.
- Why it matters: Adds natural sweetness with a subtle caramel note.
- Substitution: Use honey or agave, but adjust for sweetness.
- Pinch of Cinnamon: Enhances cherry flavor.
- Why it matters: Adds warmth without overpowering the fruit.
- Substitution: Skip or use a pinch of nutmeg for a different spice note.
- Almond Extract (3-4 drops): Boosts cherry flavor.
- Why it matters: Adds a subtle nutty depth that complements cherries.
- Substitution: Use vanilla extract or skip for a simpler flavor.
- Full-Fat Coconut Milk (2 cans, ~13.5 oz each): Creates a creamy base.
- Why it matters: Provides rich, tropical flavor and smooth texture.
- Substitution: Use light coconut milk for a less rich pop (texture may be icier).
- Vanilla Bean (1, seeds scraped and pod reserved): Adds aromatic depth.
- Why it matters: Infuses the coconut milk with warm, authentic vanilla flavor.
- Substitution: Use 1 tsp vanilla bean paste or 2 tsp vanilla extract (add with honey).
- Raw Honey (3 tbsp): Sweetens the coconut mixture.
- Why it matters: Adds natural sweetness and a floral note.
- Substitution: Use maple syrup or agave for vegan-friendly pops.
- Pure Vanilla Extract (1 tbsp): Enhances the coconut base.
- Why it matters: Boosts vanilla flavor for a cohesive taste.
- Substitution: Use extra vanilla bean paste or skip if using a whole vanilla bean.
Pro Tip: Use fresh, ripe Bing cherries for the best flavor and color. Shake canned coconut milk well before opening to ensure it’s fully mixed.
Instructions
- Cook the Cherry Mixture:
- In a small pot, combine 2 cups pitted and halved fresh sweet cherries, 2 tbsp pure maple syrup, a pinch of cinnamon, and 3-4 drops almond extract.
- Bring to a simmer over high heat, then cover, reduce to low, and simmer for 10-15 minutes until the cherries are juicy and soft.
- Remove from heat and set aside to cool slightly.
- Tip: Stir occasionally to prevent sticking; the cherries should release juice but hold some shape.
- Prepare the Coconut Mixture:
- In a small-to-medium pot, combine 2 cans full-fat coconut milk with the scraped seeds and pod of 1 vanilla bean.
- Bring to a simmer over high heat, whisking occasionally, then reduce to low, cover, and simmer for 5 minutes.
- Remove from heat, cool for 5 minutes, then whisk in 3 tbsp raw honey and 1 tbsp pure vanilla extract.
- Remove and reserve the vanilla bean pod. Pour the mixture into a pitcher or measuring jug and set aside.
- Tip: Whisk well to incorporate honey; the reserved pod can be used to infuse other recipes (e.g., sugar syrup).
- Blend the Cherry-Coconut Mixture:
- Place a strainer over a blender jar. Add the cooked cherries and press to extract the juice, reserving 1/3 of the cherry pulp.
- Add 1 cup of the coconut milk mixture to the blender with the cherry juice and pulp, then blend until smooth. You should have about 2 cups of liquid.
- Refrigerate the blended mixture and the remaining coconut milk mixture to cool slightly.
- Tip: Press firmly to extract maximum cherry juice; refrigerate mixtures to speed up freezing later.
- Assemble the Ice Pops:
- Pour the remaining coconut milk mixture evenly among 10-12 ice pop molds, filling each about 1/3 full.
- Freeze for about 1 hour until semifrozen (slightly firm but not solid).
- Remove from the freezer and divide the reserved cherry pulp among the molds, layering it over the coconut mixture.
- Top with the blended cherry-coconut mixture, filling to just below the mold’s fill line.
- Place lids on the molds, insert sticks, and freeze for at least 8 hours until solid.
- Tip: For fun patterns, swirl layers gently with a skewer before adding sticks, or alternate layers for a striped effect.
- Serve:
- To remove, dip the molds in warm water for 5-10 seconds, then gently pull on the sticks to release.
- Serve immediately or wrap individually in plastic wrap for later.
- Health Benefit: Cherries provide antioxidants and vitamin C, coconut milk offers healthy fats, and natural sweeteners reduce refined sugar, making this a guilt-free treat when enjoyed in moderation!
FAQs
1. Can I use frozen cherries?
Yes! Thaw and drain 2 cups frozen cherries before cooking; they may need slightly more maple syrup if tart.
2. Are these ice pops healthy?
Cherries provide antioxidants and vitamin C, coconut milk offers healthy fats, and natural sweeteners reduce refined sugar, but enjoy in moderation as a treat.
3. Why are my pops hard to remove?
Dip molds in warm water for 5-10 seconds to loosen; don’t soak too long to avoid melting.
4. Can I make this without a vanilla bean?
Yes! Use 2 tsp vanilla bean paste or 3 tsp vanilla extract, added with the honey.
5. How long do these pops last?
Up to 1 month in the freezer, wrapped tightly. Serve straight from the freezer or slightly softened.
6. Can I use different molds?
Yes! Use any ice pop molds (4-6 oz capacity); adjust yield based on mold size (smaller molds may yield more pops).