Cherry-Coconut Ice Pops

 

Ingredients:

1 1/2 cups full-fat vanilla yogurt

3/4 cup full-fat coconut milk 

4 tablespoons sugar 

1 1/2 cups fresh or frozen sweet cherries, thawed if frozen or pitted if fresh

 

Directions:

Special equipment: a ten (3- to 4-ounce) cavity ice pop mold and 10 wooden ice pop sticks.

 

Whisk the yogurt with the coconut milk and 2 tablespoons of the sugar in a medium bowl until the homogeneous and smooth. Set aside.

Combine the cherries with the remaining 2 tablespoons sugar in a small saucepan. Cook over medium heat until the cherries start to break down, 8 to 10 minutes. Stir and continue cooking until the mixture reaches a jam-like consistency. Use a wooden spoon or potato masher to mash the cherries and continue cooking until the cherries have thickened, 3 to 4 minutes. Remove from the heat.  

Place a tablespoon of the yogurt mixture in each cavity of a ten (3- to 4-ounce) cavity ice pop mold. Add a tablespoon of the cherries to each. Top each with another tablespoon of the yogurt. Continue alternating until the cavities are nearly full. Cover the mold and insert the ice pop sticks. Freeze until frozen, at least 6 hours. 

Run the mold under water to loosen the ice pops. Remove the ice pops and enjoy immediately or freeze them in an airtight container with parchment paper separating each row of pops (see Cook’s Note).

Cook’s Note: Don’t store the frozen ice pops in the molds. They will be very difficult to remove. It’s best to remove once they are set, then freeze as directed above!