In a high powered blender add pineapple, granulated sugar and coconut cream.
Be sure to shake or stir the creme to reincorporate the water into the cream (this will also help with the texture later.)
Blend for about 3-4 mins but do not over mix it as it will curdle.
Pour into popsicle molds and insert sticks.
Freeze for 7-8 hours.
Storage:
After unmolding, each popsicle can be tightly wrapped in plastic and kept frozen for up to 4 weeks.
Tips:
- If you don't have fresh pineapple, drain the juice from canned pineapple.
- Do not use crushed pineapple or tidbits. It will give a pulp-like texture to the pops.
- If your mixture is not smooth and creamy, run it through a mesh strainer.
- Do not over-mix when blending as it will curdle.
- If you want to spike these pops I would add a maximum of 1/4 cup rum to the blender. The more alcohol you add the less possibility its going to freeze, it will have a slushy consistency vs the smooth creamy popsicle.
Calories: 107kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 96mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10IU | Vitamin C: 9mg | Calcium: 5mg | Iron: 1mg