Tropical Pineapple Popsicles
Light, sweet and refreshing, these pineapple and coconut popsicles are the perfect treat for a hot summer day! One bite and you're in a tropical summer paradise!
Equipment
- 1 blender or food processor
- 1 4-count popsicle mold
Ingredients
- 1 1/2 cups canned pineapple chunks, drained about one 20oz can
- 3/4 cup unsweetened coconut milk about half of one 14oz can
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/3 cup sweetened, shredded coconut optional
Instructions
- Add pineapple chunks, coconut milk, honey and vanilla extract to your blender and blend until smooth.
- Divide mixture evenly among four popsicle molds and place in freezer. Freeze 4-5 hours or overnight until solid.
- Run warm water over the molds and gently tug on sticks to release popsicles. If desired, roll pops in shredded coconut before serving immediately.
Notes
*Homemade popsicles last in the freezer for up to six weeks. After that time, the pops will often be icy and freezer burnt.