Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
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.
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.
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.