Celiac.com 08/07/2014 - I’ve been interested in do-it-yourself frozen fruit pops lately, and this recipe has me really excited. If you love pineapple, and you love coconut, this recipe will deliver cool, delicious, summertime treats.

Ingredients:

  • Milk and flesh of 2 fresh, whole coconuts
  • ⅓ cup canned coconut milk
  • ⅓ cup sugar
  • 1 whole small pineapple, peeled and cored
  • Kosher salt

Directions:
Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks

Open the fresh coconuts. Pour the liquid into a blender.

Scrape out the coconut flesh and add to blender.

Add canned coconut milk.

Blend well for about 30 seconds.

Add the coconut mixture to a medium saucepan.

Add sugar and a pinch of salt.

Cook the coconut mixture, sugar and a pinch of salt over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes.

Let cool completely at room temperature, at least 30 minutes.

Meanwhile, roughly chop ¾ of the pineapple half. This should yield about 3 cups of chopped pineapple.

Cut the remaining pineapple into small pieces; about the size of a large corn kernel.

Purée the cooled coconut milk mixture and roughly chopped pineapple in a blender until completely smooth, scraping down the sides partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining pineapple pieces.

Pour the mixture into the molds, leaving space at the top for the mixture to expand.

Insert the sticks. Freeze until solid, 5 hours to overnight. Remove from mold, and enjoy immediately.

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