Gourmet Coconut, Cherry and Vanilla Bean Ice Pops

Are you ready to create a frozen dessert that is a true work of art? A treat that goes far beyond a simple frozen juice pop and enters the realm of gourmet, artisanal creations? This recipe for Coconut, Cherry and Vanilla Bean Ice Pops is your guide to just that.

This is a spectacular, multi-layered, and secretly vegan dessert that is bursting with sophisticated flavors. We will walk you through creating three distinct, harmonious layers: a creamy, vanilla bean-infused coconut base, a jammy center of cooked sweet cherries, and a smooth, blended cherry-coconut topping. It’s a stunning presentation with an even more impressive taste.

What makes this recipe so special is its incredible depth of flavor and texture, achieved through a few simple but clever techniques. While they look like they came from a high-end dessert shop, these Coconut, Cherry and Vanilla Bean Ice Pops are a fun and rewarding project for any home cook looking to create something truly memorable.

Table of Contents

Table of Contents

The Art of the Layered Ice Pop

The magic of these Coconut, Cherry and Vanilla Bean Ice Pops lies in their complex, multi-layered construction. Each layer provides a different taste and texture experience, creating a delightful journey for your palate.

1. The Creamy Coconut Base: The bottom layer is a pure, rich coconut milk infused with a real vanilla bean. It’s creamy, aromatic, and not overly sweet, providing the perfect foundation.
2. The Jammy Cherry Center: The middle layer is made from the chunky pulp of cooked-down sweet cherries. This provides a wonderful, chewy texture and a concentrated burst of pure cherry flavor.
3. The Smooth Cherry-Coconut Top: The final layer is a smooth puree of the cherry juices blended with a portion of the coconut base. This ties all the flavors together in a creamy, vibrant pink topping.

This thoughtful layering process is what elevates these pops from simple to spectacular.

The Key Ingredients for Your Gourmet Pops

The success of these Coconut, Cherry and Vanilla Bean Ice Pops relies on using high-quality, flavorful ingredients.

• Fresh Sweet Cherries: The star of the fruit component. Look for plump, dark red Bing cherries. Their deep color and sweet flavor are perfect for this recipe. You can also use high-quality frozen, pitted cherries as a convenient alternative.
• Full-Fat Coconut Milk: This is non-negotiable for a creamy, non-icy texture. Use the canned variety and make sure it is full-fat, not “light.”
• A Whole Vanilla Bean: For a truly premium and authentic vanilla flavor, a real vanilla bean is essential. Its thousands of tiny seeds will infuse the coconut milk with a deep, complex aroma and leave beautiful specks in the finished product.
• Almond Extract: This is a classic baker’s secret. Just a few drops of almond extract have a magical ability to enhance and brighten the flavor of cherries, making them taste even more vibrant and delicious.
• Maple Syrup & Raw Honey: This recipe uses a blend of natural liquid sweeteners to complement the fruit and coconut flavors. For a strictly vegan version, you can replace the honey with an equal amount of maple syrup or agave nectar.

Step-by-Step Guide to Your Coconut, Cherry and Vanilla Bean Ice Pops

This recipe is all about creating and layering three beautiful components. Follow these detailed steps for a perfect result.

Part 1: Prepare the Flavor Components

1. Make the Cherry Compote: In a small pot, bring the pitted and halved cherries, maple syrup, cinnamon, and almond extract to a simmer over high heat. Once simmering, cover the pot, reduce the heat to low, and let it simmer for 10 to 15 minutes, until the cherries are very soft and have released their juices. Remove from the heat and set aside.
2. Make the Coconut Milk Base: In a separate small-to-medium pot, make the base for your Coconut, Cherry and Vanilla Bean Ice Pops. Bring the coconut milk and the scraped vanilla bean seeds and pod to a simmer over high heat, whisking occasionally. Once simmering, reduce the heat to low, cover the pot, and let it simmer for 5 minutes to infuse the vanilla flavor.
3. Finish the Coconut Base: Remove the pot from the heat and let it cool for 5 minutes. Remove the vanilla bean pod (you can rinse and dry it to use in a jar of sugar to make vanilla sugar). Whisk the honey and pure vanilla extract into the warm coconut milk. Pour this mixture into a pitcher or a large measuring jug and set it aside.
4. Create the Two Cherry Fillings: Place a fine-mesh strainer over your blender jar. Pour the cooked cherries into the strainer. Press on the solids with a spoon to extract all the beautiful, dark red juice into the blender. Set the chunky cherry pulp that remains in the strainer aside in a small bowl.
5. Make the Blended Topping: To the blender containing the cherry juice, add 1/3 of the chunky cherry pulp and 1 cup of the vanilla-coconut milk mixture. Blend until completely smooth. You should have about 2 cups of a smooth, pink, cherry-coconut liquid. Refrigerate this until needed.

Part 2: Assemble and Freeze the Ice Pops

1. First Layer and Freeze: Divide the remaining plain white coconut milk mixture evenly among your ice pop molds. Place the molds in the freezer until the mixture is semi-frozen, about 1 hour. The mixture should be thick and slushy, not completely solid.
2. Add the Cherry Pulp: Remove the molds from the freezer. Spoon the remaining chunky cherry pulp evenly among the molds, creating a jammy middle layer.
3. Add the Top Layer: Top off the molds with the chilled, blended cherry-coconut mixture.
4. Insert Sticks and Freeze Solid: Place the lids on your molds and insert the sticks. Return the molds to the freezer and freeze until your Coconut, Cherry and Vanilla Bean Ice Pops are completely solid. This will take at least 8 hours, or preferably overnight.
5. Unmold and Serve: To serve, dip the molds in warm water for a few seconds, then carefully pull on the sticks to release.

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Storage Information

Your finished Coconut, Cherry and Vanilla Bean Ice Pops can be unmolded and stored in a freezer-safe airtight container or bag, separated by layers of wax paper. They will keep well for up to two weeks.

Creative Recipe Variations

This sophisticated layering technique can be adapted to other delicious fruit combinations.

Flavor Variation	How to Adapt the Recipe	The Delicious Result
“Peaches and Cream” Pops	Replace the cherries with ripe, peeled peaches. Omit the almond extract. The creamy coconut and sweet peaches are a classic and comforting combination.	A beautiful, summery pop that tastes like a fresh peach smoothie.
“Piña Colada” Pops	Replace the cherries with fresh, ripe pineapple chunks. Omit the cinnamon and almond extract. For an adult version, you can add 1-2 tablespoons of white rum to the coconut milk base.	The classic tropical cocktail transformed into a delicious, layered frozen treat.
Mixed Berry & Coconut Pops	Replace the 2 cups of cherries with a mix of raspberries, blueberries, and blackberries. This will create a deep purple, complex berry flavor in your Coconut, Cherry and Vanilla Bean Ice Pops.	A vibrant, antioxidant-rich pop with a beautiful, deep color and jammy flavor.

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Conclusion: An Artisanal Treat from Your Own Kitchen

These Coconut, Cherry and Vanilla Bean Ice Pops are a testament to the beautiful results you can achieve with fresh ingredients and a little bit of creative technique. They are elegant, delicious, and a world away from any store-bought popsicle. The journey of flavors and textures in each pop—from creamy coconut to jammy cherry to smooth cherry-coconut—is a truly special experience. We hope you enjoy crafting this little work of art.

Frequently Asked Questions (FAQs)