There are those who believe ice cream is only for late spring and summer, I am not one of those people. I don’t think it’s ever too cold for a delicious frozen treat.
What better way to add an element of tropical paradise to your winter days and nights than with this amazing pina colada popsicle recipe with the added benefit of Vitamin C for immunity boosting.
Pina Colada Popsicles
Prep time: 5 minutes
Cooking time: 5 minutes
Freezing time: 8 hours
3 cups fresh pineapple chunks
3 tablespoons coconut sugar
1 (270ml) can coconut cream
½ teaspoon vanilla extract
Coconut oil shell
¼ cup coconut oil, melted
1 tablespoon shredded coconut
Heat a large frying pan over high heat. Add pineapple chunks and 2 tablespoons of coconut sugar and cook, stirring, until the sugar has melted and pineapple caramelised. Transfer the caramelised pineapple to a blender and add coconut cream and vanilla extract. Process on high for 2 minutes or until the mixture is smooth and airy. Divide between 10-12 ice pop moulds and freeze for 8 hours or overnight.
Just before serving, mix melted coconut oil and shredded coconut in a small deep bowl. Dip each popsicle in the oil to create a shell. Serve immediately or place in zip lock bags and store in the freezer for up to 3 months.
Note: For a grown up version of this treat, stir ¼ cup rum into the mixture before freezing.
RECIPE CREATED BY AUSTRALIAN PINEAPPLES AMBASSADOR, MARTYNA ANGELL
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