Virgin Piña Colada Ice Pops

 

Ingredients:

2 cups diced fresh pineapple (about 1/2 pineapple)

1 cup pineapple juice 

2/3 cup sweetened cream of coconut, such as Coco López 

2 limes, juiced (about 2 tablespoons) 

2 teaspoons pure vanilla extract 

1/4 teaspoon kosher salt 

 

Directions:

Special equipment: 10 ice pop molds with sticks.

 

Blend the pineapple, pineapple juice, cream of coconut, lime juice, vanilla and salt on high speed until there are no visible pieces of pineapple left and the mixture is completely smooth, 45 seconds to 1 minute.

Pour the mixture into 10 ice pop molds, filling each with about 1/3 cup of the mixture and leaving a 1/4-inch space at the top of each ice pop mold for the mixture to expand as it freezes. Insert an ice pop stick into each mold. Transfer to a small baking sheet and freeze until the ice pops are solid, at least 6 hours or overnight.  

Dip the ice pop molds in a large bowl filled with hot water to loosen. Unmold and serve immediately.

Cook’s Note: If using an ice pop mold with fewer wells, freeze the ice pops in 2 batches. Store the remaining base in the refrigerator while the first batch freezes. The ice pops can be stored in the freezer for up to 2 weeks.