AuthorGeo FoodsCategoryDessertIngredients
Preparation
Dice one pound of pineapple spears and set aside. Place remaining pineapple, coconut milk, coconut cream, condensed milk, lime juice and zest into the well of a blender and blend until the mixture is smooth. Spoon a couple tablespoons of the diced pineapple into each Italian Ice pop sleeve, and using a funnel fill the sleeves with the blended pina colada mixture, leaving about a ½ inch space at the top. Seal. Lay each sleeve onto a baking sheet, in a single layer and place into the freezer. Freeze ice pops for at least five hours. Serve.
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· 2 pounds pineapple spears · 1 can unsweetened coconut milk · ½ can unsweetened coconut cream · 1 can sweetened condensed milk · Juice and zest from 2 limesDirections
1Dice one pound of pineapple spears and set aside. Place remaining pineapple, coconut milk, coconut cream, condensed milk, lime juice and zest into the well of a blender and blend until the mixture is smooth. Spoon a couple tablespoons of the diced pineapple into each Italian Ice pop sleeve, and using a funnel fill the sleeves with the blended pina colada mixture, leaving about a ½ inch space at the top. Seal. Lay each sleeve onto a baking sheet, in a single layer and place into the freezer. Freeze ice pops for at least five hours. Serve.
Ingredients
Directions
Dice one pound of pineapple spears and set aside. Place remaining pineapple, coconut milk, coconut cream, condensed milk, lime juice and zest into the well of a blender and blend until the mixture is smooth. Spoon a couple tablespoons of the diced pineapple into each Italian Ice pop sleeve, and using a funnel fill the sleeves with the blended pina colada mixture, leaving about a ½ inch space at the top. Seal. Lay each sleeve onto a baking sheet, in a single layer and place into the freezer. Freeze ice pops for at least five hours. Serve.