Coconut Berry Firecracker Ice Pops Recipes

COCONUT BERRY FIRECRACKER ICE POPS

Steps:

• In a small bowl, combine coconut milk, 2 tablespoons honey, and vanilla extract. Set aside.
• Add strawberries and 2 teaspoons honey to the pitcher of a blender or to a food processor. Puree. Transfer poureed strawberries to a bowl and rinse out the blender.
• Add blueberries and 2 teaspoons honey to the blender or food processor and puree.
• Alternating in 3-5 layers, pour coconut mix, pureed strawberries, and pureed blueberries into 3-ounce ice pop molds (these are my favorite). Use a skewer or chopstick to blend and swirl layers slightly.
• Add popsicle sticks and freeze for at least 4 hours, until solid.
• To remove popsicles from molds, submerge just the mold in a bowl of room temperature water for a few seconds until popsicles easily slide out. Serve immediately.

COCONUT, CHERRY AND VANILLA BEAN ICE POPS

Steps:

• Bring the cherries, maple syrup, cinnamon and almond extract to a simmer in a small pot over high heat. Cover the pot, reduce the heat to low and simmer until the cherries are juicy and soft, 10 to 15 minutes. Remove the pot from the heat, and set aside.
• In another small-to-medium pot, bring the coconut milk and vanilla bean seeds and pods to a simmer over high heat, whisking occasionally. Reduce the heat to low, cover the pot and simmer for 5 minutes. Remove from the heat, let cool for 5 minutes, then whisk in the honey and vanilla extract. Remove and reserve the vanilla bean pod. Pour the mixture into a pitcher or measuring jug and set aside.
• Place a strainer over the blender jar. Add the cooked cherries, and press out the juice. Add 1/3 of the cherry pulp and 1 cup of the coconut milk mixture, and blend until smooth. You should have about 2 cups of liquid. Refrigerate. Divide the remaining coconut milk mixture among ice pop molds, and place them in the freezer until semifrozen, about 1 hour. Remove them from the freezer, and divide the remaining cherry pulp among the molds. Top with the blended cherry-coconut mixture, place the lids on top, add sticks and freeze until solid, at least 8 hours.
• To remove the ice pops, dip the molds in warm water for a few seconds, then carefully pull on the sticks to release.

SUMMER BERRY-COCONUT MILK ICE POPS

Steps:

• Combine strawberries, blueberries, and blackberries with sugar and cardamom in a small saucepan. Cook over low heat, stirring regularly, for 5-7 minutes, until berries are soft but not falling apart. Remove from heat and stir in coconut milk. Carefully pour warm berry mixture into a pitcher. Pour mix into molds, helping some of the berries along with a spoon so they're evenly distributed. Freeze at least 4 hours (insert sticks when partially frozen) and up to 1 month.

BERRY WHITE ICE POPS

Steps:

• In a microwave, warm 1/4 cup milk; stir in honey until blended. Stir in remaining 1-1/2 cups milk and vanilla., Divide berries among molds; cover with milk mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

COCONUT ICE POPS

Steps:

• In 2-quart saucepan, mix coconut milk, half-and-half and sugar. Heat over medium heat 2 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in coconut extract and coconut. Cool completely, about 30 minutes.
• Pour coconut mixture evenly into molds or cups. Cover with foil; place in freezer about 25 minutes or until partially frozen. Insert craft stick through foil into each pop. Freeze 8 hours or until firm. To serve, remove pops from molds or peel off paper cups.

FIRECRACKER ICE POPS

Steps:

• In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, puree blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).

CHERRY-COCONUT ICE POPS

Steps:

• Whisk the yogurt with the coconut milk and 2 tablespoons of the sugar in a medium bowl until the homogeneous and smooth. Set aside.
• Combine the cherries with the remaining 2 tablespoons sugar in a small saucepan. Cook over medium heat until the cherries start to break down, 8 to 10 minutes. Stir and continue cooking until the mixture reaches a jam-like consistency. Use a wooden spoon or potato masher to mash the cherries and continue cooking until the cherries have thickened, 3 to 4 minutes. Remove from the heat.
• Place a tablespoon of the yogurt mixture in each cavity of a ten (3- to 4-ounce) cavity ice pop mold. Add a tablespoon of the cherries to each. Top each with another tablespoon of the yogurt. Continue alternating until the cavities are nearly full. Cover the mold and insert the ice pop sticks. Freeze until frozen, at least 6 hours.
• Run the mold under water to loosen the ice pops. Remove the ice pops and enjoy immediately or freeze them in an airtight container with parchment paper separating each row of pops (see Cook's Note).