Today’s recipe is a great after school snack. It’s perfect for kids who come home hot and hungry the first few weeks of school. The original recipe comes from one of those annoying websites with lots of confusing arrows and pop up ads. The kind of websites I usually hate. But the ingredients were healthy and the recipe was easy to make dairy-free.
So I gave it a try. The frozen pops were tasty and satisfied my sweet tooth. The original recipe suggested freezing them in popsicle molds. Since I don’t have them and don’t want to reclutter my cabinets, I used 3 ounce. Dixie cups and plastic straws cut in half instead. The cups worked beautifully. The straws not so much. Next time–and I will make them again– I’ll use wooden craft sticks instead.
Dairy-Free Pineapple Cream Pops
1 large, ripe, fresh pineapple cut into cubes
2 cans coconut cream (not coconut milk)
1 lime
Stevia to taste
Open the cans of coconut cream (DO NOT SHAKE THEM) and skim off the heavy cream on top. Put it in a small, deep bowl. (Refrigerate the rest of the coconut liquid and use it in smoothies or baking.) Whip the coconut cream with an electric mixer until it is frothy and thick.
Put the pineapple cubes in the blender. Process until you have a smooth, frothy mixture. Add the juice of 1 lime and process for another minute. Add the coconut cream to the blender and process until all ingredients are mixed well. Taste the mixture and add Stevia if it needs sweetening.
Pour the liquid into 3 ounce. Dixie cups.
Put a wooden stick or plastic straw in each cup.
Cover with foil. Put in freezer for several hours. Before serving, peel off the paper. Enjoy!
