Pineapple coconut ice pops

Coconut water serves as the base for these tropical tasting ice pops.

Kitchen Report
Pineapple coconut ice pops help make a hot afternoon feel cooler.

The dog days of August are in full swing and it is hot! These tiny ice pops made with just three ingredients are a refreshing pick-me-up in the middle of a summer afternoon.

Popsicles have become trendy (again). Only this time it’s “gourmet” ice pops  that are transforming a day-glo kiddie treat into something with more sophisticated flavors, such as rosemary infused beet juice, pepper watermelon, or rhubarb rose, to name a few.

But all you really need is a bit of pureed fruit with a touch of extra sweetner.

So I’m going to keep things simple here and encourage you to make pineapple coconut water ice pops. I added some honey, too, but you may not even need it. A friend had given me some tiny kiddie ice pop molds (the handles have bears on them) but I find them to be the right size for an afternoon refreshment.

Pineapple coconut ice pops
 Makes 4

1 cup pineapple, cut into chunks
 3/4 cup coconut water
 1 tablespoon honey

1. Add ingredients to a blender and blend until smooth.

2. Pour into molds (leave about 1/4 of an inch from the top). Drop in sticks. If you have any juice leftover, drink up!

3. Freeze at least 4 hours. To loosen from the molds, run briefly under warm water and gently wiggle the stick until the ice pop works free.

Related post on Kitchen Report: Keeping cool with icy granita

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