Holidays on weekdays always throw me off. You? It doesn’t feel like Thirsty Thursday but it is, and these Bing Cherry Amaretto Pops are ready to celebrate.
We made it through another week and another fabulous holiday, you deserve a little me time and a tasty adult dessert.
Bing Cherry Amaretto Pops
Bing Cherry Amaretto Pops Ingredients
- 2 cups Bing Cherries – pitted and sliced
- 1/2 cup + 3 Tablespoons Sugar
- 3 Tablespoons Amaretto, divided
- 1 (13.5 oz) can Coconut Milk
- 1/4 Teaspoon Salt
- 1 Teaspoon Almond Extract (affiliate link)
How to Make Bing Cherry Amaretto Pops
First, add cherries, 3 Tablespoons of sugar, and 1 Tablespoon Amaretto to a medium mixing bowl. Gently toss to coat and let stand for 20 minutes to draw the juice out of the cherries.
Next, transfer cherries to a medium saucepan and cook for for 8-10 minutes over medium heat, stirring occasional. Once the cherries have broken down and are softened remove and set aside, and allow to cool at room temperature.
Now, add the coconut milk, 1/2 cup sugar, salt, 2 Tablespoons Amaretto, and 1 teaspoon almond extract to a medium mixing bowl. Whisk to combine all of the ingredients.
Cover and refrigerate for 2 hours. Once the cherries have reached room temperature, pour into a blender or food processor and purée. Chill cherry mixture for 30 minutes.
After it’s chilled, add 2 Tablespoons of cherry mixture to the bottom of each ice pop mold. Add a layer of the Amaretto cream mixture on top of the cherries.
Repeat with another layer of cherries and top off with the Amaretto cream, up to each “fill” line. Insert lids with sticks in each mold and press down tightly.
Freeze Bing Cherry Amaretto Pops overnight or for at least 6 hours. Before serving, run warm water along the bottoms of each mold and gently release. Lick, bite, and enjoy!