Cherry, Coconut, & Cardamom Popsicles

Introducing: my new favorite dessert.

For the next 24 hours or so, which is when I’ll most likely find a new thing to obsess over because I’m a basket case.

 Do you remember those popsicles that had jokes on them? And the punchline was buried underneath the popsicle goodness? I mean, those jokes were about as good as laffy taffy jokes, which are…terrible. But hilarious. But terrible.

Do they still make those?

I am a die hard fan of the banana and root beer flavors.

Please say yes.

Ugh, I totally should have done that to these popsicles. I should have written jokes on them and handed them out to strangers. Oh! I’ll have a lemonade stand with popsicles! Otherwise known as a popsicle stand.

Next time.

 I don’t know about you, but I seriously live off of popsicles in the summer. That and snow cones. It’s just so darn hot! What’s a girl supposed to do?

So let’s talk about these icy babes. They’re so very super easy to make, don’t even worry. But they taste fancy. And fancy tasting things make us happy. We like to be happy.

The cardamom. Absolutely necessary, & don’t you dare make these without it! I’m watching you. Hailing from the Midwest, cardamom and I have always been the best of friends. Scandinavians can’t get enough of the stuff! Using it just makes you feel so fancy and elegant. If you’ve never had it before, the best way I can describe it is minty, slightly smoky, and sweet. But really, you have to try it for yourself. There’s nothing like it in the world!

The coconut milk. Use full-fat & nothing less! Even better, use coconut cream for an extra level of decadence and creaminess.

The cherry preserves. Invest in some high-quality fruity goodness. I absolutely love the Bonne Maman brand!

 Also, it’s a really good idea to make these for the 4th of July. Because, you know, popsicles, and also because they’re red and white and that means patriotic. Just wear a blue shirt & you’re totally complete, right?

Makes about 6 popsicles 


1/4 c + 2 T cherry preserves

1 can full-fat coconut milk

2 t granulated sugar

1/4 t cardamom

1 t vanilla

pinch of salt


In a large bowl, whisk together the coconut milk, sugar, cardamom, vanilla, and salt.

Divide the preserves between 6 popsicle molds, about 1 tablespoon in each. Then, pour in the coconut milk mixture.

Freeze for 3-4 hours, until completely firm, or overnight.

To take the popsicles out of the mold, run under warm water for about 30 seconds.

Note: I use this popsicle maker.

xo, Lucia

 {recipe adapted from not without salt}

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