Recipe courtesy of How to Win Summer
Recipe courtesy of How to Win Summer
Show:
How to Win Summer
Cocoa Colada Ice Pops
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- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 125
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 252 mg
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.
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 125
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 252 mg
Ingredients
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.
