While I love strawberry season, the deeper flavour of cherries should not be missed. Now that summer is officially here, cherries are in season at last!
And when cherries meet coconut, it’s a storybook match. How I did I discover this? The neighbourhood bakery of my childhood made some of the most amazing cherry coconut bars I have ever tasted. They were my mom’s favourite. While I still hope to replicate the taste of those unforgettable cookie bars some day, creamy pudding popsicles are a simpler way to get the same flavour combination. There’s no baking involved–and you can eat them on a stick! Which means these cherry coconut popsicles are essentially the perfect summer treat.
The coconut pudding was simplified from my recipe for Banana Pudding Ice Box Cake. This pudding is vegan and paleo-friendly, yet it has a rich taste all the same, thanks to coconut milk. I added almond extract (which tastes amazing with coconut) to keep the colour as light and bright as possible. However, you could use vanilla too; just double the amount of extract.
If you are short on time, you can skip the stove top method and use a boxed instant pudding mix*. The pudding will still be vegan if you use coconut milk. And either way, your homemade popsicles will likely be healthier and cost less than their packaged counterparts. Simply freeze and enjoy on the next sunny day!
Still have more cherries left?
Try these recipes:
- Cherry Coconut Banana Ice Cream {Naturally Sweetened; No Added Sweetener}
- Cherry Chocolate Meringue Cake in a Jar
- Cherry Coconut Cream Sodas
Cherry Coconut Pudding Popsicles - vegan
Ingredients:
- 1/3 to 1/2 cup fresh or frozen sweet cherries, pitted
- 1 + 1/2 cups unsweetened coconut milk
- 1/2 cup unsweetened almond milk (or coconut milk)
-
4 to 5 Tablespoons pure honey
- 1 Tablespoon pure maple syrup
- 1/8 teaspoon pure almond extract (or 1/2 teaspoon vanilla extract)
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon sea salt
- 3 Tablespoons cornstarch* or arrowroot flour
*cornstarch and sugar are not considered paleo-friendly
Directions:
- Whisk together salt, cornstarch, honey, and maple syrup in a medium saucepan. Slowly whisk in cold coconut milk and cold almond milk. Turn on heat to medium and bring the milks to a simmer, stirring constantly. Simmer for 7 to 9 minutes, until thickened. Stir in extracts and remove from heat. Transfer to a medium bowl and cover with plastic wrap. Chill pudding until cool, at least 45 minutes.
- Coarsely chop cherries and fold into cooled pudding. Pour cherry coconut pudding into popsicle moulds and freeze until solid, about 3 hours or longer. Serve frozen.
Inspired by People, Places & Plates.
I’m sharing these at Savoring Saturdays and here.
Swirls and Spice 
these look amazing!!
https://aspoonfulofnature.wordpress.com/
Thanks! We all liked them! Even my skeptical kids!
So gorgeous! Cherry really is one of my favourite fruits. It screams sun and deliciousness 🙂
Thanks! Cherries are such a wonderful summer specialty!
Oh man, these look luscious! – Kat
These look so creamy and refreshing! I like the flavor combination. You don’t see those flavors combined very often or at least I haven’t. They are so pretty, too!
Thanks, Shari! I hope to share some other recipes in the months ahead that feature this heavenly flavor combination!
Yummy! These are making me crave summer;) So fun to discover another blog with plenty of grain-free recipes! My blog is all about whole foods, with all my recipes being wheat, rice, and oat free! I’m totally following, and I hope you follow me:)
http://fondufondue.com/
Yes, your recipes sound wonderful too. I enjoy the challenge of making allergy friendly foods that everyone can enjoy.
Right on;)