I’m straight-up obsessed with cherries this summer. I buy them by the five-pound bag (no, seriously). Cherries are pretty amazing because they’re high in Vitamin C, Vitamin A, plus other nutrients like potassium and beta-carotene. Antioxidants? You bet.
Also, they just scream SUMMER to me! But it’s hard to eat a five-pound bag of cherries before they go bad, so freezing them into popsicles just seemed like the logical thing to do. These coconut-cherry popsicles couldn’t be easier to make. They’re filled with awesome, healthy fat from the coconut milk (which means they’re incredibly satisfying and won’t leave you all sugared up) and the cherries give them sweetness and a little tart bite. YUM.
You’ll Need (makes 5-6 small popsicles):
- One 14-oz. can coconut milk
- 30-40 pitted cherries
- Throw your pitted cherries in a blender. If you don’t have a cherry pitter, just slice the cherries in half and pull out the pit with your hands. You can also just use your hands to break the cherry in half and dig out the pit, but don’t wear your favorite shirt!
- Add the can of coconut milk and blend for a few seconds.
- Pour into popsicle molds and freeze overnight.
- Eat on a hot summer day!
I actually had one for breakfast this morning (along with a hard-boiled egg and some smoked salmon — gotta get that protein/fat!). Such a nice way to start the day! Oh, and if you haven’t bought yourself some popsicle molds yet, what are you waiting for?!