Coconut, Cherry and Vanilla Bean Ice Pops

1. 1

   Special equipment: 10 to 12 ice pop molds and pop sticks

2. 2

   Bring the cherries, maple syrup, cinnamon and almond extract to a simmer in a small pot over high heat.

3. 3

   Cover the pot, reduce the heat to low and simmer until the cherries are juicy and soft, 10 to 15 minutes.

4. 4

   Remove the pot from the heat, and set aside.

5. 5

   In another small-to-medium pot, bring the coconut milk and vanilla bean seeds and pods to a simmer over high heat, whisking occasionally.

6. 6

   Reduce the heat to low, cover the pot and simmer for 5 minutes.

7. 7

   Remove from the heat, let cool for 5 minutes, then whisk in the honey and vanilla extract.

8. 8

   Remove and reserve the vanilla bean pod.

9. 9

   Pour the mixture into a pitcher or measuring jug and set aside.

10. 10

    Place a strainer over the blender jar.

11. 11

    Add the cooked cherries, and press out the juice.

12. 12

    Add 1/3 of the cherry pulp and 1 cup of the coconut milk mixture, and blend until smooth.

13. 13

    You should have about 2 cups of liquid.

14. 14

    Refrigerate.

15. 15

    Divide the remaining coconut milk mixture among ice pop molds, and place them in the freezer until semifrozen, about 1 hour.

16. 16

    Remove them from the freezer, and divide the remaining cherry pulp among the molds.

17. 17

    Top with the blended cherry-coconut mixture, place the lids on top, add sticks and freeze until solid, at least 8 hours.

18. 18

    To remove the ice pops, dip the molds in warm water for a few seconds, then carefully pull on the sticks to release.

* Per serving · 4 servings · Values may vary.