My ice pops are a little icy. How can I make them creamier?

The creaminess comes from the fat in the full-fat coconut milk. Make sure you are not using "light" coconut milk. For an even creamier result, you can add half a ripe banana or a tablespoon of a neutral oil (like refined coconut oil) to the blender base.

Where can I find cacao nibs?

Cacao nibs are typically found in the health food aisle, baking aisle, or bulk section of most major grocery stores. They are sometimes located near the nuts and seeds.

Can I use chocolate chips instead of cacao nibs?

You can, but the experience will be different. Chocolate chips will add sweetness instead of a bitter contrast, and they will be hard and waxy when frozen, whereas cacao nibs provide a more pleasant, nutty crunch. If using chocolate chips, opt for mini semi-sweet or dark chocolate chips for the best result in your Cocoa Colada Ice Pops .

Cocoa Colada Ice Pops: The #1 Ultimate Tropical Recipe

Refreshing Cocoa Colada Ice Pops: A Tropical Escape on a Stick

A tropical-inspired frozen treat, these Cocoa Colada Ice Pops feature a creamy base of pureed fresh pineapple and a sweetened coconut milk syrup. For a delightful texture and a hint of bitter chocolate, finely chopped pineapple pieces and crunchy cocoa nibs are stirred into the mixture before it’s frozen in molds.

Author: Evelyn
Prep Time: 45 minutes (includes cooling time)
Cook Time: 5 minutes
Total Time: 5 hours 50 minutes (includes freezing time)
Yield: 6-8 pops 1x
Category: Dessert
Method: Blending, Freezing
Cuisine: International
Diet: Vegan

Ingredients

Scale

1/2 cup coconut milk
1/3 cup sugar
Kosher salt
1/2 a 4-pound pineapple, peeled and cored
2 tablespoons cocoa nibs

Cook Mode Prevent your screen from going dark

Instructions

In a small saucepan, cook the coconut milk, sugar, and a pinch of salt over medium heat, stirring occasionally, until the sugar completely dissolves, about 5 minutes. Let the mixture cool completely at room temperature for at least 30 minutes.
Meanwhile, roughly chop about three-quarters of the pineapple half (to yield a heaping 2 cups). Finely dice the remaining quarter of the pineapple into 1/3-inch pieces.
In a blender, puree the cooled coconut milk mixture with the roughly chopped pineapple until completely smooth.
Transfer the pureed mixture to a large liquid measuring cup or bowl. Stir in the finely diced pineapple pieces and the cocoa nibs.
Pour the mixture into ice pop molds, leaving about 1/4 inch of space at the top to allow for expansion.
Insert the ice pop sticks.
Freeze until solid, for at least 5 hours or overnight.
Unmold the pops from the molds and serve immediately.

Notes

This recipe requires ice pop molds and sticks.
Ensure the coconut milk syrup is completely cooled before blending with the pineapple for the best texture.

Nutrition

Serving Size: 1 pop
Calories: 100-125
Sugar: 18-22 g
Sodium: 20-30 mg
Fat: 3-4 g
Saturated Fat: 2-3 g
Trans Fat: 0 g
Carbohydrates: 22-26 g
Fiber: 2-3 g
Protein: 1 g
Cholesterol: 0 mg

Find it online: https://cookupjoy.com/cocoa-colada-ice-pops/