Here is one of my favorite I’ve tried so far. As always, I adapted using ingredients in my pantry.
3/4 cup coconut milk
3/4 cup pitted cherries
6 tbsp unsweetened coffee
2 tbsp maple syrup
1 tsp vanilla extract
a dash of salt
2 squares of dark chocolate cut to bits
Process coconut milk, unsweetened coffee, vanilla extract, maple syrup and salt in a food processor. Transfer to a freezer safe dish. Add dark chocolate bits and cherry bits. Freeze for 45 minutes to an hour.
Once the mixture is thickened, scoop and transfer to Popsicle molds. Freeze for 3-4 hours to allow the molds to set. When ready to eat or serve, dip molds in hot water for a few seconds to allow the popsicle to slide out.
Enjoy on a ridiculously hot, and humid day!