I made these cherry + vanilla + coconut milk ice pops a couple of weeks ago. They disappeared all-too-quickly – within, like, two days! Or so I thought. I was cleaning out my freezer yesterday and, to my delight, found that one had slipped under some frozen blueberries. It was waiting so patiently for me to find it! Needless to say, I went out to the garden, sat down, and tried to savor it slowly. These are some my favorite ice pops to date.

It was almost like I was immediately rewarded for taking the time to clean out my frozen storage department. I have been following along with the Kitchn’s twice-a-year “Kitchen Cure”, a step-by-step revamp of your kitchen over the course of a few weeks. I am not quite up to date with the assignments, but I have the best of intentions to get my kitchen into shape, since our recent remodel. An upcoming {and long-awaited} blog post on the process and the details will definitely happen in the near future. We are awaiting the delivery of our range hood, and then we can complete the final tiling!

Until then, let’s enjoy some cherries!

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cherry + coconut milk ice pops {vegan}

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• 9 ounces full-fat coconut milk
• 12 ounces ripe cherries, pitted and fully blended
• 1/4 cup agave nectar
• 1 tablespoon lemon juice
• 2 teaspoons vanilla

1. Combine the coconut milk with 1/8 cup of the agave nectar and the vanilla. Stir to incorporate.
2. Evenly divide the mixture into six ice pop molds and place in the freezer for 10 minutes.
3. Meanwhile, purée the pitted cherries and add the remaining 1/8 cup agave nectar and the lemon juice, mixing together thoroughly. Set aside.
4. Once the 10 minutes have passed, slowly pour and evenly distribute the cherry mixture over the coconut mixture. Freeze for 30 more minutes.
5. Now you can add the stick and continue freezing for another 3-4 hours.
6. Wait patiently, and then eat them UP!

We grabbed some cherries from the Pearl Street Farmers’ Market here in Denver and also hand-picked our own sour cherries at Berry Patch Farms in Brighton. Aside from eating them right out of the box and making a couple of batches of ice pops, we have made a summer fruit bake, baked a cherry pie, fixed some brandied cocktail cherries, and mixed up some amazing cherry bourbon smashes.

I’ll close with some shots from a recent trip to Berry Patch Farms. This organic, family-run farm is about 30 minutes north of our house, but the trip is always worth it. We brought home some free-range, fresh eggs, colorful flowers, herbs, and vegetables. This past trip, we picked cherries {first time ever!}, and it was so much fun. We arrived about an hour before they closed, so we hustled and managed to quickly pick about eight pints. It helps to have a 6’4” boyfriend to score the cherries at the top, that no one else had gotten that day!

XO,

Jayme