Clarice Lam's Firecracker Pops

Photo: Jennifer Causey

'They're the perfect balance of tart cherries and limes, creamy coconut milk and sweet blueberries,' says the pastry chef at Kimika, a Japanese-Italian fusion restaurant in N.Y.C.


Ingredient Checklist

  • 6 cups fresh cherries, pitted and stems removed
  • 3/4 cup granulated sugar
  • 4 teaspoons grated lime zest plus 10 Tbsp. fresh juice (from 5 large limes), divided
  • 16 (3-oz.) ice pop molds
  • 3/4 cup well-shaken and stirred full-fat coconut milk (from 1 [13.5-oz.] can)
  • 3/4 cup condensed milk (from 1 [14-oz.] can)
  • 1/2 cup desiccated coconut
  • 16 food-safe craft sticks
  • 1 cup fresh blueberries
  • 2 1/2 cup coconut water


Instructions Checklist

  • Step 1 Place cherries, sugar, 2 teaspoons zest and 4 tablespoons lime juice in a medium saucepan. Heat over medium high, stirring occasionally, until cherries are soft and sugar dissolves, 6 to 8 minutes. Remove from heat. Transfer mixture to a blender. Remove center piece of lid to let steam escape. Cover opening with a kitchen towel. Process until smooth, 2 to 3 minutes. Pour puree through a fine mesh strainer into a bowl; discard solids. Cover, and chill 1 hour. Fill molds one-third of the way with cherry mixture (about 1½ tablespoons each). Freeze 2 hours.
  • Step 2 Whisk coconut milk, condensed milk, desiccated coconut, 6 tablespoons lime juice and 2 teaspoons zest in a bowl. Spoon about 1½ tablespoons of the coconut mixture over frozen cherry mixture in each mold. Freeze 2 hours.
  • Step 3 Insert one stick into each mold, and place 3 or 4 blueberries around stick. Add about 1½ tablespoons of coconut water to each mold. Freeze at least 4 hours or up to overnight.
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