Discover your inner child with these very grown-up ice pops! Pineapple and coconut milk are blended together with a hint of chipotle powder to give just the slightest bit of heat. You need six 4-ounce pop molds or eight 3-ounce paper cups and eight wooden craft sticks. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a food processor, combine pineapple, coconut milk, water, sugar and chile pepper; cover and process until smooth.

  • Pour mixture into six 4-ounce ice pop molds or eight 3-ounce wax-coated paper cups. (If using paper cups, cover with foil and place in a shallow pan. Cut a small slit in each foil cover and insert a wooden craft stick into each pop.) Freeze 4 hours or until firm. Unmold or remove foil and tear paper cups away from pops.


Tip: We do not recommend using a sugar substitute for this recipe. For a lower carbohydrate option, simply omit the sugar.

Nutrition Facts

84 calories; 5.1 g total fat; 4.5 g saturated fat; 16 mg sodium. 57 mg potassium; 9.4 g carbohydrates; 0.7 g fiber; 7 g sugar; 0.3 g protein; 46 IU vitamin a iu; 25 mg vitamin c; 9 mcg folate; 7 mg calcium; 1 mg iron; 6 mg magnesium;