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
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Ingredients

Directions

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

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  • 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.

Tips

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; 16 mg sodium. 9.4 g carbohydrates; 0.3 g protein; Full Nutrition