Time 10m Number Of Ingredients 5 Steps:
In a medium sized sauce pan heat coconut milk and honey together until coconuts milk solids are melted and mixture is fully incorporated. Add pineapple chunks to a blender and pour milk mixture over. Add extract and blend until well mixed. Add shredded coconut and stir with a spoon. Pour into popsicle molds and freeze for at least 6-8 hours.
Time 4h5m Yield 6 Number Of Ingredients 4 Steps:
Combine pineapple, yogurt, coconut milk, and vanilla in a blender and blend until smooth. Pour into ice pop molds and freeze until completely frozen, 4 to 6 hours.
Time 10m Yield 14 servings. Number Of Ingredients 6 Steps:
In a blender, combine milk, pineapple, pineapple juice and extract; cover and process until smooth. Pour into a bowl; whisk in pudding mix for 2 minutes. , Pour 1/4 cup into each mold or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Time 4h15m Number Of Ingredients 3 Steps:
In a food processor, combine pineapple chunks, milk, and sugar; pulse until almost smooth, with some chunks of pineapple remaining. Pour half the mixture into a medium bowl (or a glass measuring cup for easy pouring). Pulse remaining mixture until completely smooth; add to mixture in bowl. Divide evenly among eight 3-ounce molds or paper cups, and insert wooden sticks. Freeze until solid, at least 4 hours or up to 2 weeks (cover with plastic wrap).
Yield 6 popsicles Number Of Ingredients 4 Steps:
Cut pineapple into thin slices. Add coconut shavings and pineapple to the popsicle molds. Fill in the gaps of air with water. Freeze the popsicles for at least 5 hours. Take the frozen popsicles out of the ice molds and enjoy!
Time 4h5m Yield 8 popsicles, 8 serving(s) Number Of Ingredients 3 Steps:
Mix the ingredients together, stirring to blend in the splenda. Taste and add more splenda if desired. Pour into popsicle moulds and freeze for several hours or overnight. Serve cold and enjoy!
Time 3h15m Yield 6 serving(s) Number Of Ingredients 3 Steps:
Drain the can of crushed pineapple so all the juice runs out. Put all the ingredients in a medium-sized bowl and mix them together. Spoon the mixture into the paper cups. Fill them almost to the top. Stretch a small piece of plastic wrap across the top of each cup. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup. Put the cups in the freezer until the mixture is frozen solid. Remove the plastic wrap and peel away the paper cup and enjoy.
Time 4h10m Yield 10 Number Of Ingredients 3 Steps:
Whisk together coconut milk and mango pulp in a 4-cup measuring cup. Add enough pineapple juice to make 4 cups. Mix again. Pour into popsicle molds and freeze until solid, at least 4 hours.
More about “coconut pineapple pops recipes”
Time 10m Yield About 8 popsicles Number Of Ingredients 5 Steps:
Have ready a 10-cup (1/3 cup each) popsicle mold. In a large glass measuring cup, combine heavy cream, coconut milk, cream of coconut, shredded coconut, and salt and whisk to combine. Distribute mixture evenly between molds, whisking mixture a bit between each one, then cover and freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours. To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.
