Cocoa Colada Ice Pops

1. 1

   Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks

2. 2

   Cook the coconut milk, sugar and a pinch of salt in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes.

3. 3

   Let cool completely at room temperature, at least 30 minutes.

4. 4

   Meanwhile, roughly chop 3/4 of the pineapple half (you should have a heaping 2 cups of chopped pineapple).

5. 5

   Cut the remaining pineapple into 1/3-inch pieces (about the size of a large corn kernel).

6. 6

   Puree the cooled coconut milk mixture and roughly chopped pineapple in a blender until completely smooth, scraping down the sides partway through if needed.

7. 7

   Transfer the mixture to a large liquid measuring cup with a pouring spout.

8. 8

   Stir in the remaining pineapple pieces and the cocoa nibs.

9. 9

   Pour the mixture into the molds, leaving 1/4 inch of space at the top (the mixture will expand).

10. 10

    Insert the sticks.

11. 11

    Freeze until solid, 5 hours to overnight.

12. 12

    Unmold, and enjoy immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.