Whatever happened to pineapple icy poles? You used to be able to buy them at the shop and you used to be able to get them in the mixed packs of water icy poles along side lemonade, orange, red and sometimes cola. Which also makes me think, what happened to cola icy poles? I do not have a solution to the cola problem so I will retrace my steps back to the pineapple conundrum. I used to love pineapple flavoured icy poles and last weekend I decided that I could wait no longer for someone else to resolve the pineapple icy pole problem so I took matters into my own hands.
I came up with a recipe for pineapple icy poles that is really yummy and I had so much pineapple from one single pineapple that I decided to experiment with a creamy pineapple icy pole as well. (I feel like I am typing the word pineapple an excessive amount of times in one post!) While both were delicious, the creamy version was so, so good. I’m not ashamed to admit that I ate the the leftover creamy mixture in it’s original non frozen form. (I had leftovers because I filled half of my 10 icy pole mold with water icy poles and half with creamy).
The weather is still a little chilly here but I was still a very happy camper eating my icy poles but in Summer , these would be so refreshing. To my taste, these are the perfect combination of sweet with a very slight bit of tartness but you can easily adjust the amount of sugar you use.
- 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)
- 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.
- 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.
- Place pineapple into a food processor or stick mixer and blitz until pureed.
- Add sugar to pineapple.
- 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.
- ½ large pineapple in pieces (approx. 500g or 17ounces)
- ½ cup castor sugar
- 1 cup boiling water
- Place castor sugar in a jug and pour boiling water over top. Stir until sugar dissolves.
- 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.
- Place pineapple into a food processor or stick mixer and blitz until pureed.
- Add sugar water to pineapple and blitz until all combined.
- Pour into icy pole molds and place in the fridge for several hours or until the next day.
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