Cocoa Colada Ice Pops

Name: Cocoa Colada Ice Pops
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 cup coconut milk; 1/3 cup sugar; Kosher salt; 1/2 a 4-pound pineapple, peeled and cored; 2 tablespoons cocoa nibs

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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

Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 to 6 servings

Ingredients

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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

Directions

Special equipment:

Four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks

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.
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).
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.
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.