It is hot and the kids are out of school. Great time to have some “popsicles” around for all the fun in the sun!
As you all know it is a challenge to make everyone(kids)happy with any of your food choices, so this is no different. I have tried a few different recipes, but this is MY favorite.
I found, like most things, “you get what you pay for”. So, if you are going to make these or anything like these on a regular basis, buy the best popsicle molds that you can find. You will be thankful that you did and your kids will love you.
For this recipe, I found that the strawberry component was a little watery and I may use it in smaller portions for each of the pops, but once you try it you will find what works for you.
By the way, the adults that tried these said they were very good as well.
I choose to use very ripe bananas, as they give you extra sweetness. It is difficult to convert some hard-core sugar lovers, but I think these hit the mark.
Here’s what you need to make approximately 8 ice pops (about 3 cups of frozen yumminess)
- 1 cup fresh or frozen strawberries (143 grams or ⅓ pound)
- 1½ cup (225 grams or ½ pound) fresh or frozen diced pineapple
- 1 cup full-fat coconut milk
- 1 ripe fresh or frozen banana
- 1 tablespoon honey (optional)
Here’s how you make ‘em:
Blitz the strawberries in a blender, and transfer the purée to a measuring cup.
Rinse the blender, and throw in the pineapple, coconut milk, and banana. (Add the honey, too, if you’re using it.)
Blitz until smooth.
(If you’re using frozen fruit, you’ll end up with a virgin piña colada!)
Grab some popsicle molds and pour in a little of the strawberry purée into the bottom of each mold.
Add the piña colada mixture until it reaches ⅔ of the way to the top.
Add a little more strawberry purée to each mold, and then top off with the piña colada mixture.
Gently insert the popsicle sticks and put the filled molds in the freezer. Chill for 4 to 6 hours or until solid.
When the ice pops are frozen solid…
…quickly run them under hot water to loosen them from the molds.