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, ½ 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.