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Low Carb Cherry Coconut Cheesecake Popsicles are made without added sugar, low carb, gluten free , can be made dairy free as well and just 5 ingredients!
When it comes to frozen treats in the summer I’m all about making enough of them to stock my freezer to satisfy my kids. Whenever they go outside on a sweltering hot day they come inside and want something icy cold. I’d rather makes sure what I’m giving my kids isn’t full of sugar so I can feel good about allowing them a frozen treat a few times a week.
But instead of me making these special cherry frozen delights I decided my daughter should get involved.
Since I’m partnering with Silk this year, the theme is all about getting my kids more independent in the kitchen. I have a 15 year old son who would rather me cook for him at every meal. I have a 12 year old daughter who loves to be in the kitchen but doesn’t like to listen to me much. I have a 9 year old son who loves his momma and will do anything I ask. Next month will be all about my littlest guy!
But for now I’m dealing with a tween who thinks she she 20. Enough said.
Since my daughter loves cherries I made her work for this recipe. I did purchase a cherry pitter from Whole Foods to make it a bit easier for her.
Needless to say she still needs some work in the pitting department. I double checked the cherries she finished and about a dozen still had the pits left in them even though they had a hole right through them.
Last month my son made some easy make ahead Pepperoni Pizza Muffins perfect for busy school day morning ahead. Easy to freeze and thaw the night before we want them and easy enough that HE can make for the family.
You can choose to make these popsicles one of two ways. I’m more of a fan of having some texture in the popsicles which is why I chose to use the food processor to simply pulse the cherries and keep some chunks.
The first time we made these my daughter wanted a layered effect. She placed the cherries in my blender and made a cherry puree and layered the coconut cheesecake mixture between the cherry layers. This requires some time because the first layer needs to freeze a bit before placing the coconut layer or it will bleed and won’t look as pretty. Of course my daughter likes her version better than mine. That is a 12 year old though right? Loving to disagree with mom on anything and everything.
But personally my way is simpler as you just stir together the two and pour and freeze, boom and done! May not be as pretty as hers but this is not a competition right……right? The whole point was to get my daughter involved in the kitchen and her creativity has shown through so I won’t complain. 🙂
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Low Carb Cherry Coconut Cheesecake Popsicles
- 1 pound fresh cherries pitted, de-stemmed or frozen (thawed of frozen)
- 2 tablespoons lemon juice
- 1 cup Silk Coconut Milk no sugar added
- 4 ounces cream cheese softened (For dairy free use Daiya cream cheese)
- 1/2 -1 teaspoon coconut liquid steviaor your favorite sugar free sweetener that equals 1/2 -1 cup sugar
- Place the cherries and lemon juice into a food processor to pulse to desired texture or use a blender to puree.
- In a blender combine the coconut milk, cream cheese, 1/2 teaspoon of coconut stevia and blend on high until smooth and incorporated.
- Taste and adjust sweetener if needed.
- In a large bowl stir together cherry mixture with coconut mixture and pour into molds or layer cherry and coconut mixture if desired. (If layering add cherry mixture to molds first, freeze for 30 minutes before adding coconut layer then add popsicle stick and freeze coconut mixture for 30 minutes before adding final cherry layer.)
- Freeze for 2-3 hours or until hardened.
- Remove by running warm water over mold.
Net Carbs: 5.4g
This conversation is sponsored by Silk. The opinions and text are all mine.