Balsamic Roasted Cherry Pops

These roasted cherry pops from get their richly decadent flavor from the gently caramelized fruit with a hint of balsamic and honey, all whipped together with coconut milk for a silky smooth frozen treat.




  1. ROAST: Preheat the oven to 400F (205C). Place the cherries in a baking dish and drizzle them with the balsamic vinegar and honey, then sprinkle the sea salt over the top. Roast the fruit for 35 minutes, giving the pan a little shake halfway through the cooking time, until the cherries have released their juices and they have just begun to wrinkle a little.
  2. BLEND: Allow the cherries to cool slightly and check to make sure there are no cherry pits, then transfer the fruit to a blender, making sure to scrape up all the pan juices, too. Add the coconut milk and blend together. Taste and add additional honey or salt, if needed.
  3. ASSEMBLE: Divide the cherry mixture evenly between popsicle molds, using a skewer or chopstick to break up any air bubbles in the mixture, leaving a little gap at the top of each mold for the popsicles to expand in the freezer.
  4. FREEZE: Pop the molds into the freezer for 30 minutes. Sprinkle the top of each mold with the shredded coconut, then slide popsicle sticks into each carefully. Return to the freezer and freeze until solid, about 3 hours. Run the popsicle mold under a little warm water to release the pops when you’re ready to eat them!