Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.
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.