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