Finally, a recipe that proves cherry pie filling’s critics are wrong. Canned coconut milk (not coconut water) gives these super-easy cherry popsicles rich, creamy flavour and texture. Plus, these hot weather treats require only three ingredients, so they’re easy to whip up when you’re melting outside.
1 can (400 ml) coconut milk
1/2 cup milk chocolate chips
1 can (540 ml) cherry pie filling, divided
1. In a medium bowl, stir together coconut milk, chocolate chips, and half of cherry pie filling.
2. Spoon half of mixture into eight 1/2 cup freezer pop moulds (about 3–4 tbsp into each); spoon remaining cherry pie filling and remaining mixture overtop. Insert freezer pop sticks, and freeze until solid, about 4 hours.
3. To unmould, run hot water over surface of mould for a few seconds until pops pull out. makes 8 freezer pops.
TIP: If the Tupperware mould from your childhood hasn’t migrated to the cottage, use paper cups and craft sticks.
If you’re looking for more frozen treats, try this tastes-like-summer slushie.