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Recipe

Spicy Pineapple-Coconut Ice Pops

Scott Phillips

Yield: Yields about ten 1/3-cup pops

A chile-infused syrup adds a little kick of heat to these refreshing pina-colada-on-a-stick ice pops. Create your own customized ice pop recipe with the Recipe Maker.

Ingredients

  • 1/2 cup granulated sugar
  • Pinch of kosher salt
  • 2 dried chiles (chile de arbol or pequin), crumbled
  • 1 medium pineapple, peeled, cored, and cut into chunks
  • 3/4 cup unsweetened dried coconut, lightly toasted

Nutritional Information

      Calories (kcal) : 100
      Fat Calories (kcal): 35
      Fat (g): 4
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 10
      Carbohydrates (g): 18
      Fiber (g): 2
      Protein (g): 1

Preparation

  • Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the chiles. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.
  • Puree the pineapple in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.
  • Distribute the coconut among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the coconut. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.
  • To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

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