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.

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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!