Boozy ice pops have been one of our secret addictions for so long now that rarely do any of our clients or workshop attendees leave without a lick. We’re enablers for sure and that’s what makes our shoots, workshops and gatherings so fun is that everyone gets a double dose of booze. Start with a cocktail and end with a boozy pop. That’s the way we roll folks!
Sometimes at the end of a long hot day, treating yourself to an ice pop is something truly wonderful. It’s like being a kid again and enjoying something that is not only cool and refreshing, but it’s also so much fun to eat. Every time we offer someone a popsicle, their eyes light up, a hug smile comes across their face and they feel like a big kid.
We just signed on for a huge pop-project with one of our favorite clients, so more details to come! In the meantime, we’ve been diving into our cache of popsicle recipe ideas and decided to churn out a new one for the weekend. We need to warm up our pop making skills again before the big start of our pop-project and since local cherries are starting to arrive in our markets, it was time for cherry pops!
This recipe idea for sweet cherry and coconut milk pops has been on our list for a long time. Every time we wanted to make it, fresh cherries were out of season. Because we’re die-hard cherry eaters, we wanted to make sure we had our initial recipe test made with fresh cherries. So when they disappeared for the season, the many month long wait was excruciating.
But cherry season is finally here again and we’re celebrating with this fabulous round of cherry pops that’s layered with creamy coconut milk. They are one of our favorite pops so far that doesn’t have booze in it. These pops are a fine example of how delicious and kid-friendly popsicles can be. Not everything needs to have a splash of vodka. Or rum. Or whiskey. Or gin. Or tequila.
On a last note, we’re off to Seattle this week for our free online food photography class with CreativeLive! Yes, it’s free and it’s streamed live for 3 days. Many of you mentioned that you can’t catch all three days, but that’s totally fine. If you can catch a day or so, just RSVP so you can watch what you can. And if you can’t catch it at all, then you can upgrade and get access to the workshop anytime you want and watch on your own time. Here’s the link to RSVP for the free class.
diane and todd
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.
- 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)
- 3/4 cup (180ml) coconut milk
- 3/4 cup (180g) plain yogurt
- 1/3 cup (65g) sugar
- 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.
Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re-publish this recipe. Simply link back to this post for the recipe. Thank you.
Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.