Pineapple Icy Poles - Creamy
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Serves: 10
 
Creamy Pineapple Icy Poles
Ingredients
  • ½ large pineapple in pieces (approx. 500g or 17ounces)
  • ½ cup castor sugar
  • 1 cup coconut cream (made solid in the fridge for 24 hours)
Instructions
  1. Put a can of coconut cream in the fridge at least 24 hours prior so it will separate from the liquid and become firm. Sometimes this can take longer than 24 hours depending on the brand of coconut cream, the weather and the coldness of you fridge. I always keep a few cans at the back of my fridge for when I need them.
  2. When chopping up pineapple, make sure that you remove all of the skin and any of those little spiky bits you sometimes need to cut out.
  3. Place pineapple into a food processor or stick mixer and blitz until pureed.
  4. Add sugar to pineapple.
  5. Remove all of the solid coconut cream from the can and don't use the liquid (throw away or use for something else). Add to pineapple and sugar mixture. Blitz until all combined and then pour into icy pole molds and place in the fridge for several hours or until the next day.
Recipe by my vegan plate at https://www.myveganplate.com/pineapple-icy-poles-2-ways/