Pineapple and coconut ice-cream pops

ingredients

• Pineapple and coconut ice-cream pops

  • 1/2 pineapple, peeled, core removed, chopped
  • 2/3 cup (30g) moist shredded coconut, toasted
  • 200 gram vanilla ice-cream, softened slightly

method

• Pineapple and coconut ice-cream pops

  • 1

    Place pineapple in a blender and process until smooth. Pour evenly into eight 1/3 cup-capacity iceblock moulds, leaving space for coconut ice-cream.

  • 2

    Place ice-cream in a large bowl. Stir in coconut. Spoon ice-cream over pineapple into the moulds. Insert sticks. Freeze for 6 hours, until set. Dip base of moulds into hot water to remove iceblocks.

notes

Requires ice-cream moulds and sticks.