Red Meat Allergy Friendly Orange-Pistachio Pineapple Coconut Pops
Total time6 hr 15 min
Prep time15 min
Cook time0 min
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Learn more →Ingredients
8 servings
For the coconut base
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp honey
- 1 tsp orange zest (from about 1 medium orange)
- 2 tbsp fresh orange juice
- ½ tsp pure vanilla extract
- ¼ tsp ground turmeric
For the pineapple layer
- 1 ½ cups fresh pineapple, cut into small chunks (about ½-inch pieces)
For the pistachio layer
- ¼ cup dry-roasted pistachios, roughly chopped
Instructions
- 1
Combine the coconut milk, honey, orange zest, orange juice, vanilla extract, and turmeric in a blender. Blend on high for about 20 seconds, until smooth and evenly combined.
- 2
Divide the pineapple chunks evenly among the 8 pop molds, pressing them gently against the sides so they are visible through the mold walls.
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