Pina Colada Italian Ice Pops

  • 22 May - 28 May, 2021
  • Mag The Weekly
  • Cookery


· 2 pounds pineapple spears

· 1 can unsweetened coconut milk

· ½ can unsweetened coconut cream

· 1 can sweetened condensed milk

· Juice and zest from 2 limes


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.