Pineapple Coconut Ice Pops Food

COCONUT PINEAPPLE POPS

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.

PINEAPPLE COCONUT ICE POPS

Steps:

• In a blender add pineapple chunks, unsweetened coconut milk, and honey. Blend until smooth.
• Stir shredded coconut into the mixture and distribute evenly between the ice pop molds.
• Freeze pops until solid, approximately 3 hours. Serve frozen.

COCONUT POPS

Steps:

• Puree a 14-ounce can of coconut milk with the grated zest of 1 lime, the juice of 2 limes, 1/4 cup confectioners' sugar and 1/4 cup shredded coconut. Pour into small popsicle molds or 3-ounce paper cups; insert wooden popsicle sticks. Freeze several hours, or until firm.

PINEAPPLE-COCONUT ICE POPS

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.

COCONUT-MANGO-PINEAPPLE ICE POPS

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.

PINEAPPLE ICE POPS

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. 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).