Tart Cherry & Coconut Milk Popsicles
Total Time: 4 hours, 10 minutes
Prep: 4 hours, 10 minutes
Yield: 6 Popsicles
- 1 1/2 cups Montmorency tart cherry juice
- 3/4 cup lite coconut milk
- 1 tablespoon agave nectar or honey
- 3/4 teaspoon pure vanilla extract
Pour 1/2 of the Montmorency tart cherry juice into 6 popsicle molds (2 tablespoons per mold). Freeze for 1 hour.
In a small bowl, whisk together the coconut milk, agave nectar and vanilla extract. Divide the coconut milk evenly between the popsicle molds. Freeze for 1 hour.
Divide the remaining Montmorency tart cherry juice into the molds (2 tablespoons per mold). Freeze for at least 2 hours.
When ready to serve, run the outside of the popsicle molds until warm water to release the popsicles from the mold.
Recipe courtesy of Dara Michalski, CookinCanuck.com