In a food processor, combine pineapple, coconut milk, water, sugar and chile pepper; cover and process until smooth.Advertisement
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.
1 fat, 1/2 fruit