Ingredients:

  • 1 (13.5 oz / 400 ml) can full-fat coconut milk
  • 1/2 cup (120 ml) pineapple juice
  • 1/4 cup (60 ml) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (150g) diced fresh pineapple
  • 6 oz (170g) dark chocolate
  • 1 tablespoon (15ml) coconut oil
  • 1/4 cup (25g) shredded unsweetened coconut, toasted

Instructions:

  1. Combine coconut milk, pineapple juice, sugar, and salt in a blender. Blend until smooth.
  2. Gently stir in the diced pineapple.
  3. Chill the mixture for 30 minutes to prevent the pineapple from sinking.
  4. Pour the mixture into popsicle molds, leaving space at the top.
  5. Insert popsicle sticks into each mold.
  6. Freeze for at least 4-6 hours, or until solid.
  7. Melt the dark chocolate and coconut oil, stirring until smooth.
  8. Toast shredded coconut in a dry pan over medium heat until golden brown.
  9. Run the molds under warm water briefly to loosen the popsicles.
  10. Dip each popsicle into the melted chocolate, allowing excess to drip off.
  11. Immediately sprinkle the dipped popsicle with toasted coconut.
  12. Place the dipped popsicles on a parchment-lined baking sheet and freeze for 5-10 minutes to harden the chocolate.
  13. Enjoy your Chocolate Coconut Pineapple Pops!