Cocoa Colada Ice Pops

These creamy pops taste just like a sweet summer drink on a stick. The cocoa nibs add crunch and a touch of bitterness that contrasts nicely with the sweetness of the coconut milk and pineapple.
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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
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1/2 cup coconut milk

1/3 cup sugar

Kosher salt

1/2 a 4-pound pineapple, peeled and cored

2 tablespoons cocoa nibs


Special equipment:
Four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks
  1. Cook the coconut milk, sugar and a pinch of salt in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Let cool completely at room temperature, at least 30 minutes.
  2. Meanwhile, roughly chop 3/4 of the pineapple half (you should have a heaping 2 cups of chopped pineapple). Cut the remaining pineapple into 1/3-inch pieces (about the size of a large corn kernel).
  3. Puree 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 and the cocoa nibs.
  4. Pour the mixture into the molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.
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