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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary

active:
20 mins
total:
4 hrs 20 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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; protein 0.3g; carbohydrates 9.4g; dietary fiber 0.7g; sugars 7.2g; fat 5.1g; saturated fat 4.5g; vitamin a iu 45.6IU; vitamin c 24.7mg; folate 9.3mcg; calcium 7.1mg; iron 0.5mg; magnesium 6.4mg; potassium 57.2mg; sodium 15.8mg.
Advertisement
Advertisement