A delicious summer treat that is a vacation on a stick.
1 13.5 oz can of coconut milk (to separate the cream from the water, place a can of coconut milk in the refrigerator overnight). Open the can and drain the water, setting aside for another purpose (not for this recipe!)
3 cups of fresh pineapple, cut into 4" chunks
1 tablespoon of honey (more to taste)
a handful of unsweetened shredded coconut (optional)
Place coconut cream in a blender with the honey. Combine thoroughly.
Add the pineapple and blend on low. Slow and low is the trick here, the pineapple chunks are a delicious addition to the popsicles. Ok to leave a few chunks.
Taste for sweetness as desired at this point. I prefer less honey because pineapple is already extra sweet.
Pour into popsicle molds (this makes enough for 6 large popsicles) and freeze.
Remove from molds and sprinkle with shredded coconut (optional). Wrap in wax paper to store in freezer or eat immediately!
Some additional ideals to make these extra special
Before pouring into molds, add less than a teaspoon of the syrup from marinated cherries into each mold, then fill with Pina-coco cream. Feel free to stir slightly for a swirl-effect. I prefer using Luxardo Maraschino Cherries
If you prefer tart over sweet, cut honey from the recipe and add fresh orange juice and lime juice mix (half cup total) when blending the pineapple with the coconut cream. Enjoy.