Creamy coconut and pineapple popsicles
Makes 6 popsicles
- 1 tbsp chia seeds
- 150g silken tofu
- 3/4 cup (180ml) coconut cream
- 1 tsp coconut essence
- 1/4 cup honey
- 1/2 small pineapple, cored and diced
- 3 tbsp apple juice concentrate
You will also need:
- Plastic popsicle moulds
Place the chia seeds into a small bowl and cover with boiling water. Drape a clean tea towel over the top to keep the heat in. Set aside until the seeds turn into a gel-like consistency.
Put the tofu, coconut cream, coconut essence and honey into a medium size saucepan, and bring to a gentle simmer while stirring with a wooden spoon.
Take the saucepan off the heat and carefully transfer mixture to a blender, pulsing several times until the mixture is well blended.
Pour the mixture evenly into the popsicle moulds, but only fill halfway.
Briefly rinse the blender to remove any milky residue. Place the diced pineapple, apple juice concentrate and chia gel into the blender and blend well.
Pour this mixture on top of the coconut mixture to fill up the popsicle moulds.
Freeze overnight or until set.
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- You can easily modify this recipe to make chocolate popsicles. Just omit the coconut essence, pineapple and apple juice concerntrate and replace with 1/4 cup cocoa and 1 tsp vanilla essence. Pop all the ingredients into a saucepan before transferring to the blender and then into the moulds.
- For extra texture you can add chunks of fruit to the moulds before you freeze them.
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- This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180