Everybody cool down
Keep a stash of popsicles in the freezer for refreshing treats on hot summer days. These creamy coconut milk popsicles are dairy free and packed full of sweet, juicy Dole pineapple
Coconut, chia, pineapple and raspberry popsicles
Makes 10 popsicles
400ml can coconut milk
2 Tbsp chia seeds
3 Tbsp honey
1 tsp vanilla essence
1 Dole pineapple, peeled and chopped
1/2 cup frozen raspberries
1. In a bowl, combine coconut milk, chia seeds, honey, vanilla and salt. Set aside for 20 minutes.
2. In a food processor, blitz pineapple until smooth.
3. Fill popsicles moulds with chia coconut milk and pineapple pulp, alternating between the two. Put a few raspberries into each mould as you go. Place a popsicle stick in the top of each and freeze for a minimum of 4 hours.