Ingredients with Measurements:
- 2 cups fresh pineapple chunks
- 1 can (14 oz) coconut milk
- 1/4 cup honey
- 1/4 cup shredded coconut
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- Blender
- Ice pop molds
- Wooden ice pop sticks
Step-by-step instructions:
a. In a blender, combine the pineapple chunks, coconut milk, honey, shredded coconut, vanilla extract, and salt. Blend until smooth.
b. Pour the mixture into ice pop molds, leaving a little bit of space at the top for the mixture to expand as it freezes.
c. Insert wooden ice pop sticks into each mold.
d. Freeze the ice pops for at least 4 hours or until completely frozen.
e. To remove the ice pops from the molds, run them under warm water for a few seconds.
f. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 4 hours (freezing time)
5. Temperature:
Freeze at 0°F (-18°C)
Serving size:
Makes 6-8 ice pops, depending on the size of the molds.
Nutritional information:
Per serving (1 ice pop):
- Calories: 160
- Fat: 11g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
Substitutions for ingredients:
- Fresh pineapple can be substituted with canned pineapple chunks.
- Honey can be substituted with maple syrup or agave nectar.
- Shredded coconut can be substituted with coconut flakes or omitted altogether.
Variations:
- Add a few drops of lime juice for a tangy twist.
- Use frozen pineapple chunks instead of fresh for a creamier texture.
- Add a tablespoon of chia seeds for added nutrition and texture.
Tips and tricks:
- To prevent ice crystals from forming, cover the ice pop molds with plastic wrap before inserting the sticks.
- If the mixture is too thick, add a little bit of water or coconut water to thin it out.
- For a smoother texture, strain the mixture through a fine-mesh sieve before pouring it into the molds.
Storage instructions:
Store the ice pops in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
- Serve the ice pops in a tall glass filled with crushed ice.
- Garnish with a slice of fresh pineapple or a sprinkle of shredded coconut.
Garnishes:
- Fresh pineapple slices
- Shredded coconut
- Lime wedges
Pairings:
- Grilled shrimp skewers
- Coconut rice
- Mango salsa
Suggested side dishes:
- Grilled vegetables
- Sweet potato fries
- Mixed greens salad
Troubleshooting advice:
- If the ice pops are too hard to remove from the molds, run them under warm water for a few seconds.
- If the mixture separates while freezing, give it a quick stir before inserting the sticks.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Use pasteurized coconut milk to avoid the risk of foodborne illness.
Food history:
- Pineapple and coconut are both tropical fruits commonly found in Southeast Asia and the Pacific Islands.
- Ice pops have been around since the early 1900s and were originally made with fruit juice and sugar.
Flavor profiles:
- Sweet
- Creamy
- Tropical
- Refreshing
Serving suggestions:
- Serve as a dessert or a refreshing snack on a hot day.
- Great for summer parties and BBQs.
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Taste: Sweet, Tropical, Tangy, Creamy, Refreshing