Ingredients:

  • 3 cups (450g) fresh pineapple chunks
  • 1 cup (240ml) full-fat canned coconut milk
  • 2 tbsp (30ml) freshly squeezed lime juice
  • 3 tbsp (45g) honey
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (40g) shredded unsweetened coconut
  • 1 pinch sea salt

Instructions:

  1. If using fresh fruit, peel, core, and cut the pineapple into 1-inch cubes to measure 3 cups.
  2. Place the pineapple chunks, canned coconut milk, lime juice, honey, and vanilla extract into a high-speed blender.
  3. Blend on high speed for approximately 60 seconds until the mixture is completely silky and smooth.
  4. Pour the mixture into a pitcher and stir in the shredded unsweetened coconut by hand to maintain texture.
  5. Carefully pour the liquid into popsicle molds, leaving a 1/4-inch gap at the top to allow for expansion during freezing.
  6. Tap the molds firmly on the counter to release trapped air bubbles, then insert the popsicle sticks.
  7. Freeze on a level surface for at least 6 hours, or until completely solid.
  8. To unmold, dip the base of the molds in warm water for 10–15 seconds and gently pull the sticks.