I’m a sucker for dessert – a sweet, creamy, and delightfully comforting post-meal indulgence to cap off an evening – end the day on a sweet note. Usually reaching for a frozen ripe banana with a dollop of almond butter and a few shards of dark chocolate, or a magical scoop of cashew milk ice cream, with days slowly growing longer and more of my meals finding themselves outside on my rooftop or in picnic form on a park bench, dessert’s have become more portable, brighter, and lighter as well. Made with a life changing blend of creamy, creamy coconut milk, local and raw honey, and grilled pineapple, today I couldn’t be more excited to share my Grilled Pineapple & Coconut Popsicles. The perfect casual warm weather indulgence for those with a health conscious sweet tooth, these melt-in-your mouth vegan popsicles are the perfect combination of smokey, sweet, and creamy bliss.
Grilled Pineapple & Coconut Popsicles [makes 14 popsicles]
2 cans (14 ounces) full fat coconut milk
1/3 cup local + raw honey or pure maple syrup
¼ cup unsweetened shredded coconut
1¼ cup pineapple, cut into 1″ thick slices
1 teaspoon coconut sugar
In a small pot, over medium heat, heat coconut milk and raw honey until honey has just dissolved. Remove from heat and whisk in shredded coconut, set aside.
Meanwhile, heat a grill pan over medium-high heat until just hot. Spray pan with a light amount of coconut oil spray and grill pineapple 3-4 minutes per side, or until grill marks appear. Transfer pineapple to a cutting board, sprinkle with coconut sugar, and finely chop.
Divide coconut mixture and pineapple evenly among popsicle molds. Cover the molds, insert sticks and freeze until firm.
Nutritional Information [per popsicle]
160 Calories, 11g Fat, 13g Carbohydrates, .4g Fiber, 9.8g Sugar, 1.2g Protein