Ingredients
- 6 oz. coconut milk
- 6 oz. cream can replace with additional coconut milk if dairy free
- 2 Tbsp. pure maple syrup
- 1/4 tsp. pure vanilla extract
- pinch sea salt
- 2 cups canned crushed pineapple in pineapple juice alternatively, can place fresh pineapple in food processor and pulse until it resembles the crushed
Instructions
- Place all ingredients except the pineapple in a mixing bowl and whisk until well combined.
- Stir about a cup of the crushed pineapple with juice, reserving the other cup for later use. Pour the pineapple-coconut mixture into popsicle molds, filling each 2/3-3/4 full.
- Spoon the remaining cup of crushed pineapple and juice evenly into each mold, on top of the coconut-pineapple mixture, filling to the top.
- Insert popsicle sticks and freeze for several hours or overnight.