Red Meat Allergy Friendly Dark Chocolate Almond Pineapple Coconut Pops
Total time5 hr 20 min
Prep time20 min
Cook time0 min
5.0(19)
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Learn more →Ingredients
8 servings
For the pops
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups fresh or frozen pineapple chunks
- 3 tbsp honey
- 1 tsp pure vanilla extract
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ cup unsweetened shredded coconut
For the chocolate-almond shell
- 6 oz dark chocolate (70% cacao or higher), roughly chopped
- 2 tbsp coconut oil
- ⅓ cup raw or dry-roasted almonds, roughly chopped
- 1 pinch flaky sea salt (optional)
Instructions
- 1
Combine the coconut milk, pineapple chunks, honey, vanilla extract, turmeric, ginger, and shredded coconut in a blender. Blend on high until completely smooth, about 60 seconds.
- 2
Divide the mixture evenly among 8 popsicle molds, filling each to about 1/4 inch below the rim to allow for expansion. Insert popsicle sticks, then freeze until completely solid, at least 5 hours or overnight.
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