Piña colada pops
18 min · 3 g protein · 70 cals / serving
Sweet pineapple, coconut milk and lime blended with Greek yogurt and frozen with a few flakes of toasted coconut, so the pops taste like the cocktail without the rum. Light coconut milk keeps them creamy but not heavy; a ripe pineapple does most of the sweetening.
Ingredients
- 2 tbsp shredded coconut, unsweetened
- 2 cups chunks pineapple, very ripe, or frozen and thawed
- 3/4 cup + 1 tbsp light coconut milk, reduced-fat, shaken
- 1 1/4 cups nonfat Greek yogurt
- 1 1/2 tbsp honey
- 1 tbsp lime juice, from 1/2 lime
- 1/2 tsp vanilla extract
Steps
- Toast the coconut in a dry pan over medium heat, stirring, for 2–3 minutes until golden and fragrant. Tip it onto a plate to stop it browning further.
- Blend the pineapple, coconut milk, yogurt, honey, lime juice and vanilla until completely smooth. Taste: an under-ripe pineapple may want another teaspoon of honey.
- Stir in most of the toasted coconut, pour into 10 ice-pop moulds leaving 1/2 inch for expansion, sprinkle the rest of the coconut on top and insert the sticks.
- Freeze at least 6 hours, or overnight. Run the moulds under warm water for 10–15 seconds to release them.
Good to know
Can I use full-fat coconut milk?
Yes, and the pops come out softer and more like coconut ice cream, at about 36 instead of 53.
Canned pineapple?
Pineapple canned in juice works well; drain it and use the juice in place of a little of the coconut milk.
Can I add rum for grown-ups?
A tablespoon or two in the whole batch is plenty. Alcohol does not freeze, so more than that leaves the pops soft and slushy on the stick.
Alternative
Per
- Calories
- 80
- Protein
- (19%)
- 4 g
- Fat
- (31%)
- 3 g
- Carbohydrates
- (50%)
- 10 g
- of which sugar
- 9 g
- Fiber
- 1 g
- Sodium
- 12 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 697 kcal goes into the pot and 868 g of ingredients comes out as about 870 g of food: 80 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.