Monday, July 14, 2014

Cherry Cream Pops for Tot's

Notice it is on the face, but not the hand!
So I'm sure you've noticed cherries are in season. I really can't help myself. They are so beautiful and sweet that I've been keeping them stocked in our fridge. I already made some delicious cherry chicken with them and have been enjoying them as desert or in a smoothie. Today's recipe is for some delicious ice pops. I started making my pops in a large square ice-cube tray because it makes a smaller portion with a long handle for our messy toddler (who will throw a full on tantrum if he can't hold the pop himself). This recipe also has the addition of shredded coconut which keeps the pop from melting so quickly and running down his hand! Though I designed this recipe with toddlers in mind, my husband and I both love it so you can put it into regular molds for adults. Enjoy!

Cherry Cream Pops for Tot's

Gluten Free, Vegan
Makes 12 small pops 

40 sweet red cherries, pitted and sliced in half
1 tbl water
1 tbl coconut oil
2 tbl maple syrup
1/3 cup coconut shreds
1/3 cup coconut milk
1/3 cup of water
1 tsp vanilla extract

  1. Pit and slice the cherries
  2. Add the cherries, 1 tbl water, coconut oil, and maple syrup to a small sauce pan and cook over medium heat until it starts to boil, stirring occasionally. 
  3. Once it starts boiling reduce the heat to a simmer and continue stirring. After a few minutes it should be syrupy and the cherries should darken and start to break down some.
  4. Add the coconut flakes and stir for 2 more minutes. It should be getting really thick by now.
  5. Turn the heat off and add the water, coconut milk, and vanilla.
  6. Pour into a blender and blend until as smooth as desired.* 
  7. Pour into mold and freeze for about 30 minutes or until firm enough to insert a stick.
  8. Insert the stick after about 30 minutes (probably more for larger molds), then freeze until firm. I did mine for about 6 hours.
  9. Pop em' out and enjoy! 

Notes and Substitutions

  • *If you have a high power blender (like a vitamix) and you want the benefit of the shredded coconut slowing the melting then just pulse it or put it on a lower setting. I blended for about 45 seconds in my cheap blender and still had plenty of shredded coconut bits.
  • This recipe should work with different fruits or different types of milk. 
  • These are the molds I used (affiliate link)

Pit and slice the cherries

Cook with water, coconut oil, and maple syrup until it starts to boil
Simmer and stir until it gets syrupy

Add the coconut flakes and stir for 2 more minutes
Turn off the heat and add coconut milk, water, and vanilla
Puree in blender
Pour into molds and place in the freezer
Once semi-solid, insert the sticks
Freeze until hardened and enjoy!

What is your favorite recipe for toddlers?

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