Cherry-Bomb Coconut Milk Popsicles
Yield: 8-10 (3 oz.) Popsicles
Total Time: 4 hours
Feel free to adjust the sugar amount to your own preferences. The frozen pops will taste slightly less sweet than the unfrozen mixture, so keep that in mind when making personal adjustments.
You can also freeze these into as many layers as you have the patience to make. Make sure the stick goes all the way into the deepest layer or else it might be left behind in the mold when you pull out the pops.
Ingredients:
Cherry Filling
1 pound (455g) cherries, fresh or frozen (thawed-if frozen)
1 1/2 cups (360ml) water
1/2 cup (100g) sugar
2 teaspoons (10ml) fresh lime juice (1-2 limes depending on their juiciness)
Coconut Filling
3/4 cup (180ml) coconut milk
3/4 cup (180g) plain yogurt
1/3 cup (65g) sugar
Directions:
If using fresh cherries, pit and de-stem the cherries (if using frozen, combine all of the cherry filling ingredients in a blender and proceed to Step 2).
Combine all of the cherry filling ingredients in a saucepan over medium heat and bring to a simmer. Cook until the cherries are soft, 10-15 minutes.
Puree the cherry filling in a blender. Strain out any remaining cherry chunks using a wire mesh strainer and set the cherry juice aside for filling the pops.
In another bowl, whisk together all of the coconut filling ingredients until smooth.
Pour the first layer of cherry juice into the pop mold. Freeze for 30 minutes or until just firm enough to keep the coconut filling from bleeding into the layer.
Pour a layer of coconut filling. Place the popsicle sticks into the pops, making sure the stick goes into the first cherry layer *see Note 1. Freeze for 30 minutes or until firm enough to keep the next layer from bleeding into it. Repeat for the remaining layers. Freeze for at least 2 hours after the final layer to make sure pops are completely solid before serving.
To serve, slightly warm the pop molds for 10-20 seconds (under warm water, wrapped a warm towel, or rubbed with your hands) and then pull the pops free of the mold. Enjoy!
Note 1: Use the popsicle mold top or a double layer of aluminum foil with slits for the sticks to help keep the sticks straight when first freezing the them into the pops.
Yield: 8-10 (3 oz.) Popsicles
Total Time: 4 hours
Feel free to adjust the sugar amount to your own preferences. The frozen pops will taste slightly less sweet than the unfrozen mixture, so keep that in mind when making personal adjustments.
You can also freeze these into as many layers as you have the patience to make. Make sure the stick goes all the way into the deepest layer or else it might be left behind in the mold when you pull out the pops.
Ingredients:
Cherry Filling
1 pound (455g) cherries, fresh or frozen (thawed-if frozen)
1 1/2 cups (360ml) water
1/2 cup (100g) sugar
2 teaspoons (10ml) fresh lime juice (1-2 limes depending on their juiciness)
Coconut Filling
3/4 cup (180ml) coconut milk
3/4 cup (180g) plain yogurt
1/3 cup (65g) sugar
Directions:
If using fresh cherries, pit and de-stem the cherries (if using frozen, combine all of the cherry filling ingredients in a blender and proceed to Step 2).
Combine all of the cherry filling ingredients in a saucepan over medium heat and bring to a simmer. Cook until the cherries are soft, 10-15 minutes.
Puree the cherry filling in a blender. Strain out any remaining cherry chunks using a wire mesh strainer and set the cherry juice aside for filling the pops.
In another bowl, whisk together all of the coconut filling ingredients until smooth.
Pour the first layer of cherry juice into the pop mold. Freeze for 30 minutes or until just firm enough to keep the coconut filling from bleeding into the layer.
Pour a layer of coconut filling. Place the popsicle sticks into the pops, making sure the stick goes into the first cherry layer *see Note 1. Freeze for 30 minutes or until firm enough to keep the next layer from bleeding into it. Repeat for the remaining layers. Freeze for at least 2 hours after the final layer to make sure pops are completely solid before serving.
To serve, slightly warm the pop molds for 10-20 seconds (under warm water, wrapped a warm towel, or rubbed with your hands) and then pull the pops free of the mold. Enjoy!
Note 1: Use the popsicle mold top or a double layer of aluminum foil with slits for the sticks to help keep the sticks straight when first freezing the them into the pops.
