Eosinophilic Esophagitis Friendly Pineapple Coconut Popsicles
Total time6 hr 15 min
Prep time15 min
Cook time0 min
4.6(22)
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Learn more →Ingredients
8 servings
- 2 cups fresh pineapple chunks (about ½ medium pineapple), core removed
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp honey
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh lime juice
- 1 pinch fine sea salt
- ¼ cup unsweetened shredded coconut (optional)
Instructions
- 1
Combine the pineapple chunks, coconut milk, honey, grated ginger, lime juice, and sea salt in a blender. Blend on high until completely smooth, about 45–60 seconds.
- 2
Taste the mixture and adjust honey if needed — the blend should be bright and tropical with a gentle sweetness. Stir in the shredded coconut, if using.
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