Pineapple Coconut Ice Pops Recipes

Steps:

• In a blender, combine milk, pineapple, pineapple juice and extract; cover and process until smooth. Pour into a bowl; whisk in pudding mix for 2 minutes. , Pour 1/4 cup into each mold or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

Steps:

• In 2-quart saucepan, mix coconut milk, half-and-half and sugar. Heat over medium heat 2 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in coconut extract and coconut. Cool completely, about 30 minutes.
• Pour coconut mixture evenly into molds or cups. Cover with foil; place in freezer about 25 minutes or until partially frozen. Insert craft stick through foil into each pop. Freeze 8 hours or until firm. To serve, remove pops from molds or peel off paper cups.

Steps:

• In a bowl, combine the buttermilk, pineapple, sugar, vanilla and salt; mix well. Pour about 1/3 cup into each cup or mold; insert sticks into cups or top molds with holders. Freeze until solid.

Steps:

• Combine fruit, coconut water, and agave nectar in a blender. Puree until smooth. Transfer to Popsicle molds; freeze.

Steps:

• Whisk together coconut milk and mango pulp in a 4-cup measuring cup. Add enough pineapple juice to make 4 cups. Mix again.
• Pour into popsicle molds and freeze until solid, at least 4 hours.

Steps:

• Whisk egg yolks and sugar in a medium bowl until thick and light yellow. Set aside.
• Heat half-and-half in a small saucepan until small bubbles start appearing around the edges. Remove from heat. Slowly drizzle into the eggs and sugar, whisking until incorporated. Return to the saucepan.
• Heat custard over medium-low heat, stirring constantly, until it coats the back of a spoon or reaches 165 degrees F (74 degrees C). Do not boil.
• Remove from heat and refrigerate for at least 4 hours, or until temperature reaches 65 degrees F (18 degrees C).
• Gently whisk in heavy whipping cream, 2 tablespoons reserved canned pineapple juice, and cream of coconut. Transfer to an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add crushed pineapple and flaked coconut near the end of the churning or it will all settle to the bottom. Transfer to an airtight container and freeze until firm, about 4 hours.