'Fruit Salad' Pops
 
Prep time
Total time
 
Serves: 12
Ingredients
  • Cherry layer: 2 cups of pitted cherries
  • Pineapple layer: 2 cups of fresh pineapple chunks, ⅓ cup of pineapple juice
  • Peach layer: 2 cups of chopped peaches (skin removed), ¼ cup of pineapple juice if peaches aren't super juicy
  • ¼ cup of coconut cream
  • ½ cup of heavy whipping cream
  • 1 tablespoon of date syrup (I prefer Just Date Syrup)
Instructions
  1. In a standing mixer, combine the coconut cream, heavy whipping cream, and date syrup. Whip on high for two minutes. When finished should be light and airy. Place in the refrigerator while making the purees.
  2. Puree the cherries in a blender; set aside. Clean blender. Puree the pineapple and pineapple juice; set aside. Clean blender. Puree the peaches.
  3. In a popsicle mold, add the cherry puree first. It helps to add the darkest color first so it doesn't drip into the other colors. Then add in some of the cream mixture. Add the peach puree. Then add more of the cream mixture. Finally add the pineapple puree.
  4. Once you've completed, place in the freezer for a half hour. Remove from the freezer and add the popsicles sticks. Then freeze at least another 4 hours.
Notes
1. Place the bowl for your standing mixer in the refrigerator before making the heavy cream/coconut cream layer. It helps keep all the ingredients cold. 2. I don't recommend making the purees too far in advance of making the popsicles. The purees (especially peach and cherry purees) change color if you don't freeze. 3. When you layer the purees, don't stress too much about them being perfect. Just have fun and know that they'll all turn out a little different.
Recipe by Six Snippets at https://www.sixsnippets.com/fruit-salad-pops/