Red Meat Allergy Friendly Ginger-Cardamom Pineapple Coconut Pops
Total time6 hr 15 min
Prep time15 min
Cook time0 min
4.8(9)
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Learn more →Ingredients
8 servings
- 2 cups fresh pineapple chunks
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp honey
- 1 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground cardamom
- 1 tbsp fresh lime juice
- 1 pinch fine sea salt
- 2 tbsp unsweetened shredded coconut, toasted (optional)
Instructions
- 1
Combine the pineapple chunks, coconut milk, honey, grated ginger, ground cardamom, lime juice, and sea salt in a blender. Blend on high until completely smooth, about 45 seconds.
- 2
Taste the mixture and adjust sweetness with a little more honey if needed. If using toasted shredded coconut, stir it in now with a spoon — do not blend, so the texture remains.
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