Coconut, Cherry and Vanilla Bean Ice Pops

Juicy cherries, creamy coconut milk and a generous amount of vanilla come together to create a delicious frozen dessert that's ideal for scorching days. These are not your regular ice pops, loaded with refined sugar: Small amounts of honey and maple syrup give just the right amount of sweetness and add flavor. Try experimenting with layering the ingredients to create different patterns. The only difficult part is waiting for them to freeze!
  • Level: Easy
  • Total: 9 hr 35 min
  • Prep: 5 min
  • Inactive: 9 hr 5 min
  • Cook: 25 min
  • Yield: 10 to 12 pops, depending on the size of the molds
  • Nutrition Info
Save Recipe


2 cups fresh sweet cherries, such as Bing, pitted and halved

2 tablespoons pure maple syrup

Pinch cinnamon

3 to 4 drops almond extract

2 cans full-fat coconut milk

1 vanilla bean, seeds scraped and pod reserved

3 tablespoons raw honey

1 tablespoon pure vanilla extract


Special equipment:
10 to 12 ice pop molds and pop sticks
  1. 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. 
  2. 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. 
  3. 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. 
  4. To remove the ice pops, dip the molds in warm water for a few seconds, then carefully pull on the sticks to release.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Pear Vanilla Ice Pop

Plum-Cherry Ice Pops

Dried Cherry and Almond Cookies with Vanilla Icing

One-Pot Pan Seared Chicken Breasts with Cherry Tomatoes and White Beans

Cherry Vanilla Blintzes

Cherry Coconut Scuffins

Cherry Chocolate Beignets with Vanilla Stewed Cherries

Vanilla Gelato with Cherry Compote