Prep time: 5
Total time: 10
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What to do
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.