This recipe makes approximately 27 fluid ounces, or 3 1/3 cups liquid. My popsicle molds hold 1/3 cup each, so this batch made 10 popsicles.
- 4 cups frozen pineapple
- 1 cup coconut milk (either homemade or store bought)
- 2 teaspoons vanilla extract (this brand is gluten-free, or you can make your own)
- Additional honey or maple syrup to taste, optional (We didn’t use any because the pineapple was sweet enough)
- Place all ingredients in a blender and puree until smooth. Pour mixture in popsicle mold and freeze until solid.
Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach