Ingredients
- 2 cups diced fresh pineapple
- 1 cup unsweetened coconut cream
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 4 teaspoons fresh lime juice
- 1 ounce coconut rum, optional
- Diced pineapple, optional
- Toasted coconut, optional
Directions
- In a blender, combine pineapple, coconut cream, sugar, lime juice, and rum. Blend until smooth.
- Pour mixture evenly into popsicle molds. Freeze until solid, about 6 hours.
- Serve garnished with diced pineapple and toasted coconut.
- To make toasted coconut, toast in oven for 10 minutes, until golden stirring occasionally.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.