Cherry-Bomb Coconut Milk Popsicles

ingredients:

cherry filling
1 pound (455g) cherries, fresh or frozen (thawed-if frozen)
1 1/2 cups (360ml) water
1/2 cup (100g) sugar
2 teaspoons (10ml) fresh lime juice (1-2 limes depending on their juiciness)

coconut filling
3/4 cup (180ml) coconut milk
3/4 cup (180g) plain yogurt
1/3 cup (65g) sugar

Directions:
1} If using fresh cherries, pit and de-stem the cherries (if using frozen, combine all of the cherry filling ingredients in a blender and proceed to Step 2). Combine all of the cherry filling ingredients in a saucepan over medium heat and bring to a simmer. Cook until the cherries are soft, 10-15 minutes.

2} Puree the cherry filling in a blender. Strain out any remaining cherry chunks using a wire mesh strainer and set the cherry juice aside for filling the pops.

3} In another bowl, whisk together all of the coconut filling ingredients until smooth.

4} Pour the first layer of cherry juice into the pop mold. Freeze for 30 minutes or until just firm enough to keep the coconut filling from bleeding into the layer.

5} Pour a layer of coconut filling. Place the popsicle sticks into the pops, making sure the stick goes into the first cherry layer *see Note 1. Freeze for 30 minutes or until firm enough to keep the next layer from bleeding into it. Repeat for the remaining layers. Freeze for at least 2 hours after the final layer to make sure pops are completely solid before serving.

6} To serve, slightly warm the pop molds for 10-20 seconds (under warm water, wrapped a warm towel, or rubbed with your hands) and then pull the pops free of the mold. Enjoy!!

Note: Use the popsicle mold top or a double layer of aluminum foil with slits for the sticks to help keep the sticks straight when first freezing the them into the pops.