Cherry & Balsamic Popsicles

2 Cups fresh & pitted cherries, or frozen
1 Can coconut milk
1/4 Cup maple syrup + 1 Tbsp for cherry puree
2 Tbsp Denissimo Dark Balsamic Vinegar Condimento

Cherry Puree

In a medium saucepan, on medium-low heat, cook down the cherries with a splash of water. Cover and stir periodically over 10 minutes until soft and stewed. Add balsamic and 1 Tbsp maple syrup, then cover and cook for 5 minutes more.

Remove lid, turn up to medium heat. Using the back of the spoon, crush the cherries up a bit. Allow to simmer for another 5-8 minutes uncovered to allow the sauce to thicken to a light syrupy state.

Take off heat and allow to cool. Once cool enough, blend until smooth.

Coconut Cream
Put all of the can (cream & water) into a medium bowl and whip with a hand mixer or put in a stand mixer and whip with an attachment. Before you whip, add 1/4 cup maple syrup.

Popsicle Assembly
Optional, mix the puree and coconut cream all together, and fill your popsicle molds. Let them freeze overnight and enjoy the next day.

Or, place a dollop of puree in the bottom of the mold, then fill the rest with the coconut cream. Use a skewer or fork to pull the puree up to create fancy wisps of colour.

Older Post
Newer Post
Close (esc)

shipping notes

Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now