Coconut-Cherry Vanilla Ice Pops

Ingredients:

• 2 cups fresh cherries, pitted and halved
• 2 tbsp. maple syrup
• A pinch of cinnamon
• 3 [s][/s]- 4 drops of almond extract
• 2 cans of canned coconut milk, not skim
• 1 vanilla pod, seeds scraped out, pod set aside
• 3 tablespoons raw honey
• 1 tbsp vanilla extract
• Special equipment: 10-12 molds and sticks for fruit ice

Preparation:

1. In a small saucepan, combine the cherries, maple syrup, almond extract, and cinnamon and bring to a boil over high heat. Cover the saucepan, reduce the heat to low, and simmer until the cherries release their juices and are tender, 10-15 minutes. Remove the saucepan from the heat.
2. In another small saucepan, combine the coconut milk, vanilla seeds, and vanilla bean. Bring to a boil over high heat, stirring occasionally. Reduce heat to low, cover, and simmer for 5 minutes. Remove from heat, let cool for 5 minutes, then stir in the honey and vanilla extract. Remove and set aside the vanilla bean. Pour the mixture into a pitcher or measuring cup with a spout.
3. Place a sieve over a blender. Strain the cooked cherries and squeeze 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 the mixture. Refrigerate.
4. Pour the remaining coconut mixture into popsicle molds and freeze for about 1 hour. Then remove from the freezer and spread the remaining cherry pulp on top. Top with the cherry-coconut mixture and close with the lids.
5. Insert sticks and freeze for at least 8 hours.
6. To remove the popsicles, dip the molds in warm water for a few seconds, then gently pull the sticks.