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.
- Prep Time: 45 minutes (includes cooling time)
- Cook Time: 5 minutes
- Total Time: 5 hours 50 minutes (includes freezing time)
- Yield: 6-8 pops
- Category: Dessert
- Method: Blending, Freezing
- Cuisine: International
- Diet: Vegan
Ingredients
- 1/2 cup coconut milk
- 1/3 cup sugar
- Kosher salt
- 1/2 a 4-pound pineapple, peeled and cored
- 2 tablespoons cocoa nibs
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.
Find it online: https://cookupjoy.com/cocoa-colada-ice-pops/