"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 can (8oz) crushed pineapple in juice ½ c. sugar 1 can (14 oz) light coconut milk 2 ½ c. raspberries (12 oz) 16 flat wooden sticks
Gather 16 ice-pop molds or 16 (3 oz) paper cups. In food processor, blend pineapple with its juice, ¼ cup sugar and ¾ cup plus 3 Tbsp coconut milk until smooth. Pour into 2-cup measuring cup. In same food processor bowl, process raspberries, remaining ¼ cup sugar and remaining coconut milk until smooth. Pour through strainer into a second 2-cup measuring cup. Fill 8 ice pop molds with 2 Tbsp raspberry mixture. Fill 8 molds with 2 Tbsp pineapple mixture. Cover with plastic wrap. With a sharp knife make small slit in plastic wrap to insert flat wooden stick. Freeze at least 2 hours fill each with 2 Tbsp additional fruit mixture-alternating colors. Recover; freeze 2 more hours or overnight until firm (or pop mold at a slant with foil or in a pan filled with beans for first freeze; set straight for final freeze.)
Makes 16 pops Prep time: freeze 4 hrs or overnight
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