Ingredients
- 3 Cups Frozen or Fresh Pineapple
- Pulp and Water from 1 Young Coconut
- 2 Bottles of Sol-ti TROPICAL GINGER SuperShot®
- ½ Cup Coconut Cream
- ½ tsp Vanilla Bean Powder
Instructions
1. Prepare Ingredients:
- In a blender, combine the pineapple, coconut pulp and water, TROPICAL GINGER SuperShot®, coconut cream, and vanilla bean powder. Blend until smooth and creamy.
- Pour into Molds: Pour the mixture evenly into popsicle molds. Insert sticks and tap the molds lightly to remove any air bubbles.
2. Freeze:
- Place in the freezer for at least 4-6 hours, or until fully set.
- Serve: Remove from molds and enjoy your refreshing, tropical Piña Colada popsicles!
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