Recipe courtesy of Amy Cao
Total:
3 hr 40 min
Prep:
10 min
Inactive:
3 hr 30 min
Yield:
4 servings
Level:
Easy
Total:
3 hr 40 min
Prep:
10 min
Inactive:
3 hr 30 min
Yield:
4 servings
Level:
Easy
Total:
3 hr 40 min
Prep:
10 min
Inactive:
3 hr 30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup (half of 20-ounce can) canned pineapple, with the juice
  • 1 cup coconut milk
  • 1 cup heavy cream
  • 1/4 cup sugar 

Directions

Watch how to make this recipe.

Special equipment: 4 tall plastic cups or ice pop molds 4 ice pop sticks

Blend the canned pineapple for 30 seconds. Pour 1 inch of blended pineapple into tall plastic cups. Put your cups in the freezer for about 30 minutes. 

Wash your blender. Pour in the coconut milk, heavy cream and sugar. Blend for 30 seconds. 

Remove the pineapple cups from the freezer and add 1 inch of coconut mixture to each cup. Stick in the ice pop sticks. Put the cups back in the freezer for 3 hours or until frozen. Serve.

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