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
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.
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.
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.