Recipe

Pineapple and coconut ice-cream pops

  • 15 mins preparation
  • Makes 8 Item
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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.