June and July mark local cherry season in Ontario, so what better way to get Frozen Friday poppin' than with these simple two-ingredient Cherry Coconut Popsicles!
There is nothing like fresh, local fruits and vegetables and I think you already know that "I'm in love with the coco...". Having spent my childhood in more tropical parts, fresh fruits were always available for the picking. Coconut was a staple in my grandparents house. We drank the water to stay hydrated in the year-round heat, my grandmother used the meat and milk in cakes, tarts and other culinary creations and the oil was used not only in the kitchen, but to shine our curly tresses and moisturize our sun-kissed bodies.
Cherries. How I love thee! Not the processed maraschino impostors, but locally grown, freshly picked with seed in tact. I tilt my head back and lower them by their stem into my mouth, where I strip the seed of its flesh one-by-one. They are indeed a sexy little fruit - the colour, the name, that slim, slightly curved stem beckoning you... I always end up purchasing way too many, but they never go to waste. I pit a bunch and freeze them for smoothies during off-season. YUM!
May has been quite warm, so I took the opportunity to create a few popsicle recipes for my 2015 Frozen Friday line-up. Starting with these jewel-speckled bars of dark, sweet cherry and rich, creamy coconut milk.
I used my Silikomart Ice Cream Bar Mold, one of my best liked molds. I have a few and they all work beautifully and clean up easily. I love that they do double duty in the freezer and the oven! I didn't add any sweetener, as I felt the cherries were perfectly sweet on their own, but feel free to add some honey if you prefer. Give these Cherry Coconut Popsicles a try - I think you will find them irresistible!
Check out some more of my delicious and simple summer treats from Frozen Fridays past and come pin all your favourite frozen desserts on our Pinterest Frozen Friday board.
For more of what's in season, check out Harvest Ontario, or your local harvest listing.
Ingredients
- 1 cup organic pitted and frozen, dark cherries
- 1 cup full fat chilled, organic coconut milk
- 8-10 pitted cherries fresh or frozen
Instructions
- Place frozen cherries and coconut milk in a blender and blend until fully combined. I use a Vitamix, so it takes just a few seconds.
- Place molds on small cookie sheet or baking pan.
- Cut the remaining cherries in halves or quarters and place randomly in the mold.
- Insert stick into mold and pour the cherry/coconut milk mixture into cavities until levelled with the edge.
- Leave on tray and place levelled in the freezer for 6-8 hours.
- Remove from freezer and peel away mold.
- Enjoy!
Sharon @ Savormania says
Your beautiful photo caught my eye on Foodgawker! These popsicles look amazing, can't wait to give them a try!
I Sugar Coat It! says
Thanks, Sharon! Hope you do!
Kelly - Life Made Sweeter says
Stunning girl! I love cherries and can't get enough whenever they are in season! Love these popsicles! Wishing you a speedy recover.
I Sugar Coat It! says
Thanks, Kelley! I love summer and all the berries and cherries that she brings!
Regina says
Coconut milk based pops are the best! I absolutely adore cherries as well. We are leaving for Kelowna tomorrow, and I really hope I can enjoy plenty of orchard fresh sweet cherries while there.
Hope you are recovering well.
I Sugar Coat It! says
Safe and fun travels, Regina!
Lokness @ The Missing Lokness says
These pops are so COOL! Love the chocolate bar look mold! I really hate maraschino cherries. They taste nothing like real fresh cherries. It is great that you used fresh cherries for this recipe. Gotta try this soon before they are out of season.
I Sugar Coat It! says
The very mention of their name makes me cringe, they even look unnatural. shudder... 🙂