Tessa Huff

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Coconut Cherry Chip Popsicles

Coconut Cherry Chip Popsicles

CherryChipPopsicle3.jpg
CherryChipPopsicle3
CherryChipPopsicle3

It's that time of year again - POPSICLE WEEK!!  I feel like I have been waiting all year for this after participating last year.  If you don't already know about Popsicle Week, then here is the gist:  Billy of Wit and Vinegar devoted an entire week to popsicles, he gathered up all his blogger friends, we made the most tasty and innovative popsicles that we could think, and are sharing the recipes on our perspective platforms.  Pretty simple, right?  Things don't have to be complicated to be amazing.  Be sure to head on over throughout the week and check out all the frozen creations!

Oh popsicles, we have such a love-hate relationship.  If I could just get over the fact that you are not indeed ice cream, we'd probably get along better.  But, I can't have ice cream everyday.  And in an effort to make a treat that both beats the summer heat and is a bit healthier, I turn to popsicles.

However, popsicles certainly do have their own set of perks.  You don't need an ice cream machine, they are so easy to make, and you can make almost any flavor imaginable.  From chocolatey fudgecicles if you are feely indulgent to fresh fruit juice for even breakfast, popsicles have got your back.

CherryChipPopsicle1
CherryChipPopsicle1

But back to the love-hate part.  As a food photographer, I love a good challenge.  If not, I definitely have the wrong career.  I usually photograph cake - cakes that rarely move, topple over, or melt.  The perfect subject.  But, nothing compares to a gorgeous photograph of a sky-high burger, piping hot coffee with real steam, or a perfectly melting ice cream cone.  You know why?  It shows talent.  It shows that the photographer didn't take a million shots since the subject could fall apart within minutes - meaning they got it within the first few frames.  So while sometimes I painstakingly take photos of the same cake from about a dozen different angles, it is a welcomed change and challenge to work with something that requires my A-game.  I am not sure if I brought it for these pops (more like my B-/C+), but I love to hate working with less than corporative subjects.  Cuz when you get it (the perfect pic), you feel like a superhero.  And then you do silly things like patting your own back or raising the roof (does anyone still do that besides me?).

CherryChipPopsicle2
CherryChipPopsicle2

On to the recipe.  Coconut Cherry Chip.  It's funny, I tend to make up a lot of my recipes by the way the ingredients sounds together.   The last recipe I made was a Cocoa Cannoli Cake, I've got a Blackberry Honeycomb Crunch Cake coming up, and was determined to come up with a recipe for my book based on the idea of a Gingerbread Coffee Toffee Cake - just because I liked the sound of it.  So was it cherry season that inspired these popsicles or my need for the title to have a good ring and I wanted to make them dairy-free by using coconut milk?  I honestly don't remember, but these Coconut Cherry Chip Popsicles turned out delicious and that is all that counts.  Kind of a chicken-or-the-egg scenario.

What you do need to know it that these pops are pretty awesome.  I roasted up a bunch of cherries (so good on their own too!), combined them with a coconut cream-coconut yogurt mixture, and tossed in some mini chocolate chips.  Because the color of the roasted cherries turned out so beautifully, I wanted to create an ombre/tie-dye/watercolor effect.  I started by adding a little bit of the coconut mixture to the cherries, so the color lightened up as I went.  For the other half, I said forget it and mixed it all together.  Both tasted and looked awesome, so mix as you wish!

Coconut Cherry Chip Popsicles

Ingredients

  • 1 1/2 cups pitted, halved cherries
  • 1 1/2 teaspoons cornstarch
  • 3 tablespoons granulated sugar
  • 10 ounces coconut cream
  • 1 1/2 cup coconut yogurt
  • mini chocolate chips

Instructions

  1. Preheat oven to 400 degrees.
  2. Toss pitted, halved cherries in corn starch and sugar. Place in a roasting pan and cook for about 20-25 minutes, or until the juices thicken.
  3. Combine the coconut cream and coconut yogurt. Sweeten with a couple teaspoons of roasted cherry syrup.
  4. Either mix all of the ingredients together, or gradually add the coconut mixture to the cherries for an ombre effect. 
  5. Toss in mini chips as needed.
  6. Divide between about 6 popsicle molds and freeze until solid.
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