INGREDIENTS
Creamy Coconut and Cherry Pops
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1 ¼ cups coconut milk
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2 tsp liquid honey or maple syrup
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⅛ tsp ground cardamom
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1 cup fresh, pitted sweet cherries, finely chopped (to press for juice)
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4 tsp fresh, pitted sweet cherries, finely chopped (to include in popsicle mold)
Cherry Cheesecake Pops
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3 cups fresh, pitted sweet cherries, finely chopped
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2 Tbsp maple syrup
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½ brick cream cheese, softened (125 g)
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½ tsp vanilla
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1 Tbsp water
INSTRUCTIONS
Creamy Coconut and Cherry Pops
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In small bowl, press 1 cup chopped cherries with a fork. Strain through a fine sieve, set juice aside and discard pulp.
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Combine coconut milk, honey and cardamom in a medium bowl.
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Add in 1 tsp of each chopped cherries to each mold.
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Pour 75 mL of cream mixture into each popsicle mould.
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Top each mold with 25 mL of cherry juice.
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If necessary, use tape to create braces to hold popsicle sticks in place. Insert sticks in the middle of braces. Freeze 2 hours or until set.
Cherry Cheesecake Pops
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Combine cherries and 1 tsp sugar over medium high heat in a medium saucepan. Cook, stirring often until mixture is thickened, about 10 min. Set aside to cool.
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Mix cream cheese, 1 tsp remaining sugar, vanilla, and water in a small bowl; blend until smooth. Mix thoroughly.
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Spoon 4 tsp of cherry mixture into ice pop molds. Top with 1 tsp cream cheese mixture. Top with remaining 1 tsp cherry mixture. Insert sticks. Freeze 2 hours or until set.
| Adapted from Food Network