Pina colada popsicles recipe
Dream of a tropical island with these sweet, coconutty treats.
Prep time: 5 minutes
Cooking time: 5 minutes
Freezing time: 8 hours
3 cups fresh pineapple chunks
3 tablespoons coconut sugar
1 (270 ml) can coconut cream
½ teaspoon vanilla extract
Coconut oil shell
¼ cup coconut oil, melted
1 tablespoon shredded coconut
1. Heat a large frying pan over high heat. Add pineapple chunks and 2 tablespoons of coconut sugar and cook, stirring, until the sugar has melted and pineapple caramelised.
2. Transfer the caramelised pineapple to a blender and add coconut cream and vanilla extract. Process on high for 2 minutes or until the mixture is smooth and airy.
3. Divide between 10-12 ice pop moulds and freeze for 8 hours or overnight.
4. Just before serving, mix melted coconut oil and shredded coconut in a small deep bowl. Dip each popsicle in the oil to create a shell. Serve immediately or place in zip lock bags and store in the freezer for up to 3 months.
Recipe provided by Australian Pineapples.