While Tracy might be dazed by the turn her life has taken, from photography to popsicles, I can tell you after just one meeting with her, that I am not surprised at all. Creativity oozes from her entire enterprise. From her colorful logo to the colors and flavors of the ice pops themselves, and especially from the obvious passion she has for cottage industry, it seems clear that Tracy’s natural proclivities pre-destined her to be an Artisan Entrepreneur.
Pineapple Banana Coconut Ice Pops
- 1 lb. of fresh pineapple chunks
- 1-1 ½ fresh bananas
- 1 cup coconut milk (full fat unsweetened, such as canned Thai Kitchen Coconut Milk)
- ½ tsp. pure vanilla extract
- ¼ cup organic evaporated cane juice
- Pinch of sea salt
- In a blender, puree the pineapple until smooth. You will need 1 ½ cups of pureed pineapple.
- Next, mash the bananas with a fork until smooth. You will need ½ cup of banana.
- In a large measuring cup or mixing bowl with a pour spout, combine the pureed pineapple and banana.
- Add 1 cup of coconut milk, pinch of sea salt, ½ tsp. of pure vanilla extract, and ¼ cup of organic evaporated cane juice. Stir until well combined and the sugar has dissolved. Add more sugar one tablespoon at a time if desired.
Tip #1: The mixture will taste less sweet when frozen so make the mixture a little sweeter than you would like it to taste after freezing.
Pour the pineapple banana mixture into ice pop molds leaving ¼” at the top for the mixture to expand when frozen.
Freeze the ice pops for 1-1 ½ hours or until slushy then add the ice pop sticks to the pops. Freeze for 4-5 hours or preferably overnight.
Tip #2: Depending on your ice pop molds, keep them in the freezer prior to filling. This will help quicken the freezing process.
Tip #3: Try not to open your freezer once you have begun the freezing process. The more you open the freezer, the longer your pops will take to freeze making them icy rather than smooth in texture.
Unmold and enjoy! Store in a sealed plastic freezer bag or container for up to a week.
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