Vegan Coconut Cherry Ice Pops are an incredibly simple and tasty summer treat! The coconut flavor actually compliments the cherry really nicely. Both taste like summer to me. With a little maple syrup, they are a perfect slightly sweet summer treat!
I have wanted to make ice pops for a while. Now that it is a bit warmer, I’m not baking so much. So I decided to make these to satisfy my sweet tooth! They were fun to make and I really enjoyed them while taking a break from painting later in the day.
I bought an ice pop mold on Amazon and it is easy to work with. The only tricky thing is, it is hard to fill them up all the way without making a mess. I err on the side of leaving more space and that has worked well.
I have made these twice in the last week and each time they disappear quickly! They are healthier than ice cream at only about 140 calories each. Of course, they are also dairy-free and lower in sugar than ice cream. By the way, I found this great site that calculates your recipes per serving for your. It’s called Calorie Counter.
I had a lot of fun taking pictures in the new house!
10 ounces organic light vegan coconut milk
¼ cup maple syrup
18 frozen pitted cherries
1. Prepare the popsicle mold by placing the pieces on the tray and removing the lids.
2. Whisk together the coconut milk and maple syrup.
3. Place about 3 cherries in each popsicle mold. Try to spread them out. They will stay in place because they are already frozen so they are hard. Choose the largest cherries from the bag.
4. Pour the coconut milk and maple syrup mixture over the cherries into the popsicle molds. Remember not to overfill!
5. Place the tops on the molds and freeze for at least 5 hours.
6. When you are ready to eat them, pour warm water over the outside for about 30 seconds to make removing the popsicle from the mold easier.
7. Enjoy outside on a hot day!