These cherry coconut popsicles are fun, fruity and the taste of summer. With just a few ingredients, it's so easy to whip up this icy treat to keep cool during the hotter months. These cherry popsicles are also very kid-friendly - and you're sneaking some healthy fruit into them too!
Coconut popsicles are a lovely alternative to ice-cream and are both vegan and gluten-free. Perhaps you may like to try the peaches and cream popsicles too, or for something a little different, the easiest no churn mango sorbet. Both perfect on a hot summer's day!
Making these cherry popsicles is so simple, and the only tricky bit is waiting for them to freeze . . . Maybe make the day before!
Why you'll love this recipe
- The taste of summer. Cherries are so delicious and these popsicles are a fun way to enjoy them.
- Year-round treat. As we use frozen fruit, these can be made at any time and not just when the cherries are in season.
- Kid-friendly. I know the kids in our family love a sweet treat - and these have 'better' ingredients than many store bought brands.
- Easy to make. Super simple, just a bit of time in the freezer to prepare.
Ingredients
Just four ingredients to make these cherry coconut popsicles. You will need:
- Cherries - we use frozen cherries so you can whip up these coconut popsicles all year round.
- Blueberries - you can also use frozen berries.
- Coconut milk - the type from a can. Gives the popsicles that delicious creamy taste and texture.
- Maple syrup - to add a hint more sweetness.
Variations to the recipe
You can always swap out the blueberries for another berry such as blackberries.
Agave syrup can be used in place of maple syrup. Using either means these are vegan coconut popsicles.
Step by step instructions
STEP 1
Pour your coconut milk into a Nutribullet as I use, or other blender and drizzle in the maple syrup. Give it a little blend for a few moments.
STEP 2
Add the frozen blueberries and cherries and give it another few pulses. It only takes a few seconds, unless you want it very smooth - personally I like there to be a few fruit chunks in it.
STEP 3
Pour into your popsicles mould and leave in the freezer for at least six hours to set.
Recipe tips
- To remove the popsicles from the moulds run them under warm water, and then pull quite hard. You may get a tiny arm workout in here . . . but it's worth it for a popsicle treat!
- Don't be tempted to get the popsicles out of the freezer much earlier than six hours as they will be all mushy and instantly dribble down your white top. Hint, maybe it's not the day to wear a white top . . .
More sweet treats to enjoy
Melon popsicles with blueberries
Grilled peaches and coconut cream
There are lots of fun icy ideas such as mango 'nice cream', sorbet and two-tone popsicles in my low histamine sweet treats ebook if you would like to check it out!
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Cherry coconut popsicles
Ingredients
- 1 400ml can of coconut milk
- 2 tablespoon maple syrup
- 0.5 cups frozen cherries
- 1 cup frozen blueberries
Instructions
- Pour your coconut milk into a blender and drizzle in the maple syrup. Blend for a few seconds until combined. Then add your blueberries and cherries and pulse blend again for another few seconds.
- Once blended, pour the mixture Into your popsicle moulds and place in the freezer for at least six hours for them to set.
- Serve immediately and enjoy!
Notes
- If you prefer not to use blueberries, then another berry such as blackberries is good!
- For those who have less of a sweet tooth you can reduce the amount of maple syrup.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients in this recipe for blueberry and cherry coconut popsicles rate as 0 on the SIGHI list, with the exception of:- cherries score 0 on the list, but has the note 'controversial' next to them.