From the kitchen
Piña Colada Popsicles
Puréed pineapple and sweetened coconut milk frozen into layers for a refreshing summer pop.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 2 cups Fresh Pineapple, chopped
- 2 tbsp Sugar
- 1 can (13.5 oz) Coconut Milk
- 3 tbsp Sugar
- 1/2 tsp Vanilla Extract
Method
- Blend the pineapple with 2 tablespoons sugar until smooth.
- Whisk the coconut milk with the remaining sugar and vanilla in a separate container.
- Spoon alternating layers of pineapple purée and coconut milk mixture into popsicle molds, swirling gently with a skewer.
- Insert sticks and freeze for a minimum of 6 hours, or until completely solid.
- Dip molds briefly in warm water to release the popsicles before serving.
Kitchen note
Shake the can of coconut milk thoroughly before measuring — an unmixed can will give you an inconsistent, overly fatty layer in some pops and a watery, icy layer in others.
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