Cocoa Colada Ice Pops
These creamy ice pops taste just like a sweet summer drink on a stick. The cocoa nibs add a satisfying crunch and a hint of bitterness, which balances perfectly with the sweetness of coconut milk and pineapple.
Recipe Details
Level: Easy
Total Time: 10 minutes (plus 5 hours to overnight freezing)
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 4 to 6 servings
Special Equipment
Four 4-ounce ice-pop molds (or six 3-ounce molds)
4 or 6 ice-pop sticks
Directions
In a small saucepan over medium heat, cook coconut milk, sugar, and a pinch of salt, stirring occasionally, until the sugar melts completely (about 5 minutes). Let the mixture cool to room temperature (at least 30 minutes).
While the coconut milk cools, roughly chop ¾ of a pineapple half (you’ll need about 2 cups of chopped fruit). Cut the remaining pineapple into ⅓-inch pieces (similar to large corn kernels).
Blend the cooled coconut milk mixture and roughly chopped pineapple until smooth, scraping down the blender sides if needed. Pour the puree into a large liquid measuring cup with a spout. Stir in the remaining pineapple pieces and cocoa nibs.
Fill the ice-pop molds with the mixture, leaving ¼ inch of space at the top (it will expand as it freezes). Insert the sticks and freeze until solid (5 hours to overnight).
Unmold the pops and enjoy immediately.
