Coconut Pineapple Popsicles -- By Amy Bousman, FNTP

Happy National Ice Cream Day! Here is one of my favorite summer treats. This recipe is full of health fats due to the canned, full-fat, coconut milk. The coconut milk helps to balance the sugars from the pineapple and honey or maple syrup. By having healthy fats in this sweet treat it helps to prevent any sugar crash. This recipe can easily be made vegan by switching out the honey with maple syrup!

Ingredients


One 13.5 oz can coconut cream⁣

Half of a 13.5 oz can pineapple chunks or slices in juice⁣, or fresh pineapple

A few mint leaves⁣

A heaping teaspoon of honey⁣ ⁣ It is best to use organic ingredients and make sure that the coconut cream be full-fat.



Preparation


Empty can of coconut cream into a small saucepan. Add mint leaves and honey/maple syrup to pan, and bring to a boil. Simmer for 5 minutes, stirring frequently.⁣ ⁣ While that simmers, empty half the can of pineapple, with juice, into a blender. Blend until mostly smooth.⁣ ⁣ Remove coconut cream from heat, and strain out mint leaves. Add blended pineapple and mix well.