3 cups fresh pineapple chunks
3 Tbs coconut sugar
1 (270ml) can coconut cream
1/2 tsp vanilla extract
Coconut oil shell
1/4 cup coconut oil, melted
1 tablespoon shredded coconut
Note: For an adult version of this treat, stir 1/4 cup rum into the mixture before freezing.
Heat a large frying pan over high heat. Add pineapple chunks and 2 tablespoons of coconut sugar and cook, stirring, until the sugar has melted and pineapple caramelised.
Transfer the caramelised pineapple to a blender and add coconut cream and vanilla extract. Process on high for 2 minutes or until the mixture is smooth and airy.
Divide between 10-12 ice pop moulds and freeze for 8 hours or overnight. Just before serving, mix melted coconut oil and shredded coconut in a small deep bowl. Dip each popsicle in the oil to create a shell. Serve immediately or place in zip lock bags and store in the freezer for up to 3 months.
Credits: Australian Pineapples Ambassador, Martyna Angell