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Coconut-Berry Ice Pops Recipe

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This recipe for Coconut-Berry Ice Pops, by , is from HSC Families Cooking for a Cause, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Glenda Alexander (DIFF)
Added: Sunday, September 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (8oz) crushed pineapple in juice
c. sugar
1 can (14 oz) light coconut milk
2 c. raspberries (12 oz)
16 flat wooden sticks

Directions:
Directions:
Gather 16 ice-pop molds or 16 (3 oz) paper cups. In food processor, blend pineapple with its juice, cup sugar and cup plus 3 Tbsp coconut milk until smooth. Pour into 2-cup measuring cup. In same food processor bowl, process raspberries, remaining 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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