Creamy coconut milk and sweet pineapple make these tropical ice pops irresistible. Freeze them in ice pop moulds or use paper cups. Cover the cups with foil and insert the ice pop stick through the foil into the fruit mixture. The foil will hold the sticks in place while the ice pops freeze. Prep time: 15 minutes, plus six hours to freeze.
3 cups pineapple, cut into small pieces
1/2 cup coconut milk (full fat)
2/3 cup sugar
1) In a food processor or blender, combine the pineapple, sugar and coconut milk, and process until well-combined, 30 seconds to one minute.
2) Pour the mixture through a fine-mesh sieve into a liquid measuring cup.
3) Pour the strained mixture into the icepop moulds.
4) Freeze the ice pops until frozen, about six hours, before serving.
Can be stored in the freezer for up to three months.
From Fast & Fresh Baby Food by Jacqueline Burt Cote