Pina Colada Cherry Pops
Place pineapple in food processor, pulse until finely chopped. Pour into bowl and stir in coconut water, sugar and lime juice. Let stand for about 5 min. or until sugar dissolves.
Divide halved cherries among ten 1/3-cup (75-mL) ice pop moulds. Pour pineapple mixture evenly into each mould. Freeze for 4 to 6 hr., or until firm.