shadow
globe

Get the best of Monitor journalism in your inbox.

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

Follow CSMonitor's board Dessert Recipes on Pinterest.
of stories this month > Get unlimited stories
You've read of 5 free stories

Only $1 for your first month.

Get unlimited Monitor journalism.