Pineapple and Coconut Tropical Popsicles

published on 19 August, 2018 at 15:56
Ingredients:
1 Medium Pineapple
400g Coconut Milk
 
Instructions:
Cut up the pineapple into chunks then blend in a blender.
Pour this puree in to 300ml cups filling up between half and two thirds of the way.
Take a 50ml plastic shot glass and press into the middle of this puree then top up with water to hold it into place.
Place in the freezer for 4 hours or until firm.
Remove the plastic shot glasses then top up with coconut milk.
Freeze for an hour until the coconut milk forms a frozen crust.
Poke in the lolly sticks then freeze over night.
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