Pina colada popsicles
What better way to cool down on a warm night than a delicious, fruity frozen treat? These family-friendly pina colada popsicles can be made adult-only with a dash of rum. Yum!
Makes: 10 – 12
Ingredients:
- 3 cups fresh pineapple chunks
- 3 tablespoons coconut sugar
- 1 (270ml) can coconut cream
- ½ teaspoon vanilla extract
- Coconut oil shell
- ¼ cup coconut oil, melted
- 1 tablespoon shredded coconut
Method:
- 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.
- 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.
- Divide between 10-12 ice-pop moulds and freeze for 8 hours or overnight.
- 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.
Note: For a grown up version of this treat, stir ¼ cup rum into the mixture before freezing.
Recipe courtesy of Australian Pineapples. For more delicious recipes, visit their website.
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Related links:
Coconut tapioca with mango, pineapple and passionfruit
Pineapple and almond protein icy-pole