Pineapple Coconut Popsicles
Cook's Note: If you don't have enough popsicle molds (I only have 8), save the extra fruit and liquid in the refrigerator. As the popsicles get eaten, just refill and refreeze. Or, just cut the recipe in half...
Slice off the rind and the core of the pineapple and discard. Cut the pineapple into 1-inch wedges. Place 3 wedges in each of the pineapple molds.
Place the remainder of the pineapple in a blender. Add the coconut milk, powdered sugar, vanilla and coconut extract. Blend until completely smooth. Pour into the popsicle molds. Insert popsicle sticks, wedging them into the pineapple chunks; freeze until solid and enjoy!
Yields about 16 popsicles.
Recipe from Curly Girl Kitchen