Paletas de Piña y Coco (Pineapple and Coconut Popsicles)
Equipment
- 1 silicone popsicle mold
- 8 popsicle sticks
- 1 large saucepan
- 1 high-performance blender
Ingredients
- 2 cups diced fresh pineapple chunks
- 13.5 ounces unsweetened coconut milk from one 13.5 ounce can
- ½ cup granulated sugar
- 1 large vanilla bean pod cut in half
- ½ teaspoon vanilla extract
- 2 tablespoons shredded coconut
- Pinch kosher salt
Instructions
- First, make the condensed milk by combining one 13.5 ounce can of unsweetened coconut milk and ½ cup of granulated sugar in a large saucepan over medium-low heat. Bring the mixture to a simmer and reduce it by half, stirring frequently, for about 30-40 minutes. Remove from heat to cool for 10 minutes.
- Add vanilla bean to the cooling condensed coconut milk and allow to steep while mixture cools during that time.Once the condensed coconut milk is cooled, remove vanilla bean pod.
- Dice pineapple chunks and add to blender along with shredded coconut, vanilla extract, and a pinch of kosher salt. Add the cooled condensed coconut milk and blend until smooth.
- Pour mixture into popsicle mold cavities. Cover with lid and insert popsicle sticks. Freeze for a minimum of 5 to 6 hours or until fully frozen.
- To remove popsicles: Run cool to lukewarm water around the bottom of the popsicle mold for about 30 seconds. Remove lid and the popsicles should slide out a bit more easily. Store frozen popsicles in a freezer bag or in individual, sealable bags in the freezer. Frozen popsicles will keep for up to 6 weeks though these are guaranteed not to last that long. They’re so good!
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