Pineapple-Chipotle Pops

Pineapple-Chipotle Pops

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups chopped fresh pineapple
  • ¾ cup unsweetened coconut milk
  • ¼ cup water
  • 1 tablespoon 1 to 2 tablespoons sugar (see Tip)
  • ⅛ teaspoon ground chipotle chile pepper


  • Prep

  • Ready In

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

  • Serving size: 1 pop
  • Per serving: 84 calories; 5 g fat(5 g sat); 1 g fiber; 9 g carbohydrates; 0 g protein; 9 mcg folate; 0 mg cholesterol; 7 g sugars; 46 IU vitamin A; 25 mg vitamin C; 7 mg calcium; 1 mg iron; 16 mg sodium; 57 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, ½ fruit

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