1/2 cup pitted and halved Cherries
2 Kale Leaves, thick stems and ribs removed
1 tablespoon Cinnamon
3/4 cup Coconut Milk, divided
1. Mix cherries, kale, cinnamon and 1/2 cup coconut milk in blender and puree until smooth.
2. Pour into molds and place in freezer.
3. Freeze for 2 hours and then pour the remaining coconut milk into the molds.
4. Freeze for 8 hours to allow them to fully set.
5. Run warm water around the mold to remove.