The basis of this amazing summer dessert is ripe juicy cherries, delicate and fragrant coconut milk and a generous portion natural vanilla. It is much healthier than regular fruit ice with a lot of sugar. A little honey and maple syrup fill the coconut-cherry mixture with the necessary natural sweetness and give it a deeper warm taste. Fruit ice turns very tasty and velvety. You can experiment with a combination of layers. The most difficult thing is to wait until the dessert the nutritional value of one serving: (10 – 12 total pops) Calories 184, total fat 12 g., saturated fat g., protein 1 g., carbohydrates 16 g., fiber g., cholesterol mg., sodium mg., sugar g.
Recipe author – Amy Chaplin – writer, vegetarian chef, author of recipes for vegetarians
Time: 9 час.35 minutes Difficulty: easy Quantity: 10 – 12 pops In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. fresh pitted and cut sweet cherries in half
- 2 tbsp. l maple syrup
- Pinch of cinnamon
- 3 [s] [/ s] – 4 drops of almond extract
- 2 cans of canned coconut milk, not skim
- 1 vanilla pod, scrape the seeds, set aside the pod
- 3 tbsp. l raw honey
- 1 tbsp. l vanilla extract
- Special equipment: 10-12 molds and sticks for fruit ice
Recipes with similar ingredients: cherries, coconut milk, vanilla pod, maple syrup, honey, cinnamon
Recipe preparation:
- In a small saucepan, mix the cherries, maple syrup, almond extract and cinnamon and bring to a boil over high heat. Cover the pan, reduce heat to low and simmer until cherries will not let the juice and become soft, 10-15 minutes. Take off pan from the fire.
- In another small saucepan, mix coconut milk, seeds and vanilla pod and over high heat, stirring occasionally, bring to a boil. Reduce the heat to a minimum, cover the pan and cook for 5 minutes. Remove from heat, cool for 5 minutes, then stir in honey and vanilla extract. Get out and set aside the vanilla pod. Pour the mixture into a jug or measuring cup with a nose.
- Place a strainer over the blender bowl. Strain the cooked cherries and squeeze the juice. Add 1/3 cherry pulp and 1 tbsp. mixtures of coconut milk, and mix until smooth. You should get about 2 tbsp. mixtures. Put in the refrigerator.
- Pour the remaining coconut mixture into popsicle molds and put them in the freezer for about 1 hour. Then remove from the freezer and spread the remaining cherry on top the flesh. Top with a cherry-coconut mixture and cover lids.
- Insert the sticks and freeze for at least 8 hours.
- To get fruit ice, dip the forms in warm water on a few seconds, then gently pull on the sticks.
