Here we are in the middle of summer.  Markets are bursting with colorful fruits and vegetables, stereos are turned up high (this group‘s in mega heavy rotation at our place), nights are long, and days are hot.  I’m so grateful to have working air conditioning– and am more than delighted to indulge in frozen treats such as these delicious cherry almond coconut pops.

1 (13.5 oz) can full fat coconut milk, room temperature
1 cup sweet cherries, pitted and chopped
¼ cup sugar
1 tsp arrowroot
2 tsp almond extract

• Give the can of coconut milk a shake before opening, then pour into a saucepan with the other ingredients.  Let simmer over medium heat for about 5 minutes, stirring frequently; don’t allow mixture to reach a full boil.
• Let cool a bit, then pour into ice pop molds and freeze overnight.

Yield: 6-7 popsicles