hy did my layers all blend together?

The key to distinct layers is the first freeze. You must freeze the plain coconut milk base for about an hour until it is thick and slushy before adding the other components. If the base is too liquid, the heavier cherry pulp will sink right through it.

Can I use light coconut milk?

For the creamiest, least icy texture, full-fat canned coconut milk is highly recommended. The fat content is crucial for a smooth mouthfeel. Using light coconut milk will result in a much icier pop.

My pops are difficult to remove from the molds. What should I do?

Simply dip the outside of each mold in a container of warm (not hot) water for about 5 to 10 seconds. This will melt the very outer layer of the pop just enough for it to slide out easily when you pull on the stick.

Coconut, Cherry and Vanilla Bean Ice Pops: The #1 Gourmet Recipe

Gourmet Coconut, Cherry and Vanilla Bean Ice Pops

A layered, dairy-free frozen treat, these ice pops feature a creamy vanilla bean and honey-sweetened coconut milk base. This is layered with components of a homemade cherry compote, which is spiced with cinnamon and almond extract. The pops have a base of the white coconut milk mixture, a middle layer of cooked cherry pieces, and a top layer of a blended cherry-coconut mixture, creating a beautiful and flavorful multi-textured dessert.

Author: Evelyn
Prep Time: 1 hour 25 minutes (includes intermediate freezing time)
Cook Time: 20 minutes
Total Time: 9 hours 45 minutes (includes all freezing time)
Yield: 8-12 pops
Category: Dessert
Method: Simmering, Blending, Layering, Freezing
Cuisine: International
Diet: Vegetarian

Ingredients

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

Instructions

Make the Cherry Component: In a small pot, bring the cherries, maple syrup, cinnamon, and almond extract to a simmer over high heat. Cover, reduce heat to low, and simmer for 10 to 15 minutes until the cherries are soft and juicy. Remove from heat and set aside.
Make the Coconut Milk Base: In another pot, bring the coconut milk, vanilla bean seeds, and the reserved vanilla bean pod to a simmer over high heat, whisking occasionally. Reduce heat to low, cover, and simmer for 5 minutes. Remove from heat, let cool for 5 minutes, then whisk in the honey and vanilla extract. Remove the vanilla bean pod.
Prepare for Assembly: Place a strainer over a blender jar. Pour the cooked cherries into the strainer to separate the pulp from the juice. Press the cherries to extract the juice. Add 1/3 of the cherry pulp back into the blender along with 1 cup of the coconut milk mixture. Blend until smooth. Set aside the remaining cherry pulp.
Assemble the Ice Pops: Divide the plain white coconut milk mixture among your ice pop molds. Place them in the freezer for about 1 hour until semi-frozen.
Remove the molds from the freezer. Divide the remaining reserved cherry pulp among the molds, adding it on top of the semi-frozen coconut layer.
Top with the blended cherry-coconut mixture.
Place the lids on the molds, insert the sticks, and freeze until solid, for at least 8 hours.
To Serve: To remove the ice pops, dip the molds in warm water for a few seconds, then carefully pull on the sticks to release.

Notes

This recipe requires ice pop molds and sticks.
Layering the pops with an intermediate freezing step helps create distinct layers.
Dipping the molds in warm water briefly makes it easier to unmold the finished pops.

Find it online: https://cookupjoy.com/coconut-cherry-and-vanilla-bean-ice-pops/