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Martyna Angell

Martyna Angell

The Wholesome Cook
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Pina colada popsicles recipe

Lifestyle — Posted 11/11/16

Dream of a tropical island with these sweet, coconutty treats.

Makes: 10-12

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.

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