Grilled Greek Yogurt-Marinated Chicken
- 23 Mar - 29 Mar, 2024
· 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.
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