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; total fat 5.1g 8% DV; saturated fat 4.5g; cholesterolmg; sodium 16mg 1% DV; potassium 57mg 2% DV; carbohydrates 9.4g 3% DV; fiber 0.7g 3% DV; sugar 7g; protein 0.3g 1% DV; exchange other carbs 1; vitamin a iu 46IU; vitamin c 25mg; folate 9mcg; calcium 7mg; iron 1mg; magnesium 6mg.