Ingredients
Method
Preparing Pineapple
- Cut the top and bottom off the pineapple and stand it upright on a cutting board.
- Slice down the sides to remove the skin and chop the flesh into 1-inch chunks.
- You need 2 cups of chunks total.
Making the Mixture
- Place the pineapple chunks in a blender and add the coconut cream.
- Add honey or maple syrup, lime juice, and a pinch of salt.
- Blend on high speed until the mixture is completely smooth.
- Taste and adjust sweetness if needed, adding more sweetener as desired.
- If using, pulse in the shredded coconut at the end.
Filling Molds
- Pour the mixture into popsicle molds, leaving about 1/4 inch of space at the top.
- Insert popsicle sticks according to mold design.
- Freeze for at least 4-6 hours until completely solid.
Unmolding Tips
- Run the mold under warm water for 15-20 seconds to help release the popsicles.
- Gently pull the stick while wiggling slightly to release the popsicle.
Notes
Store in an airtight container or wrap individually in plastic wrap. Best consumed within 2 months for optimal flavor. Kids love these treats!
