Ingredients
Scale
1 2/3 cup coconut milk (full fat preferred)
2 cups fresh or frozen pineapple, chopped
2 tablespoons dark brown sugar
2 tablespoons fresh lime juice
1 teaspoon vanilla extract
Instructions
- Combine all ingredients in a blender. If using frozen pineapple, allow to partially defrost for smoother blending.
- Blend on medium until smooth. Try to minimize foaming. Tap blender container on counter several times to release air bubbles.
- Pour into popsicle molds.
- If you have a lid for your molds, place it on before sticking the sticks in until only 1” is protruding. If your molds don’t have a lid, cover with a couple layers of plastic wrap or aluminum foil to hold the sticks in place.
- Freeze for at least 6 hours.
- Remove from the molds by gently putting pressure on the base while lifting by the stick. If using a metal or plastic mold, dip the tips in hot water for 10 seconds before trying to remove.
- Store frozen in bags or wrapped in plastic for up to 1 month.
Notes
- Texture/taste: Creamy, tangy popsicles with all the flavours of a pina colada – but none of the alcohol. Lightly sweet, a refreshing treat that is perfect for summer with only a little bit of added sugar. A rich creamy blend of coconut milk and fresh or frozen pineapple.
- Brown sugar: Dark brown sugar (and vanilla extract) will evoke the flavor of aged rum in the popsicle without the presence of alcohol. For a sweeter popsicle increase the sugar to 3 tablespoons. Can be replaced with granulated sugar for a more coconut flavour.
- Canned pineapple: If using canned pineapple, drain fully, decrease sugar to 1 tablespoon – 1 1/2 tablespoons and increase lime juice to 2 1/2 tablespoons – 3 tablespoons.
- Prep Time: 10 minutes
- Chill Time: 6 hours
- Category: Sweet Treats