Pina Colada Ice Pops                back to home

When it’s hot these little pops can help cool you off! The recipe is pretty much straight out of July 09 Gourmet Magazine. They added an extra step of straining the puree through a fine sieve which i omitted. I don’t mind a little pineapple fiber. I got my shooting star molds at Sur La Table- but molds of various kinds can be found at a lot of places, including Target. And, of course there is the old dixie cup and wooden stick method. If you choose to do that you must partially freeze the cups for a few hours so the stick will stand upright in the cup. If you want a non-boozy pop just omit the rum and add extra water.

3 cups chopped fresh pineapple

1/3 cup well stirred canned unsweetened coconut milk- i use “lite” coconut milk

1/2 cup water

3 T superfine granulated sugar

1/3 cup light rum

ice pop molds

Puree all ingredients in a blender until very smooth. Pour into molds- leaving about 1/2 inch at the top for expansion. Freeze for 24 hours

To remove the pops from the molds leave them out for about a minute- or if in a hurry run them under hot water for 20-30 seconds.