Oh man, are we having a heat wave here in Southern California! My car's thermometer registered 103°F today and I live by the beach. Living by the beach is great until you have a heat wave like this and there are no A/C 's in sight. Needless to say the oven is staying in the 'off ' position for the next week or so, and everything we eat will need to be fast, fresh, and easy. What could be easier and more perfect for weather like this than popsicles?
So, when I happened upon an old issue of Donna Hay magazine with popsicles on the cover I knew that it was time to break out the molds and get to freezing. I mean, what could be more perfect for a sweltering hot day? I loved the idea of Donna's rockmelon (AKA: cantaloupe) and yogurt popsicles, but I wanted to make my own spin on her layered pops. Something tropical, with layers of flavor, and a little personal challenge to make it vegan. The result were these super scrumptious pineapple & ginger coconut cream popsicles! They are blow your mind good and I promise that you won't even miss the dairy!
Pineapple & Ginger Coconut Cream Popsicles (Gluten Free & Vegan)
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 9 popsicles 1x
Ingredients
- 1 ¼ cup cold coconut cream
- ¼ cup strong flavored ginger beer such as Bundaberg
- *2-4 tablespoons light agave nectar
- 3 cups roughly chopped fresh pineapple
- ¼ cup ten Free & Vegan)">brown sugar
Instructions
- Place the cold coconut cream, ginger beer, and agave in a bowl and whisk to combine. Set aside.
- Place the pineapple and brown sugar in a high speed blender and blend until smooth. Starting with the pineapple mixture, pour alternate layers of the pineapple and coconut cream mixtures into 9-2.5 ounce capacity popsicle molds, allowing each layer to freeze for 20-25 minutes before adding the next. Once all the layers are added, insert popsicle sticks. Freeze or 2-3 more hours or until frozen.
Notes
I added 2 tablespoons of agave for a less sweet coconut cream layer, but if you have a major sweet tooth you may want to bump it a notch to 3 or 4 tablespoons.
Disclaimer: This post contains affiliate links, I may get a small commission if you decide to purchase a product through one of those links. This revenue makes it possible for me to continue to provide you with great recipes and maintain this site. Thank you for supporting us here at Beard and Bonnet!
Emily @ Life on Food says
I need to get out my popsicle mold now! Cannot wait to make these.
Erin says
What type of coconut cream/milk do you use?
Meg says
I use canned coconut cream in this recipe. It's different than canned coconut milk, although you could use that as well you just may need 2 cans of full fat coconut milk to have enough coconut cream for the recipe. After you refrigerate either can there will be a thick cream layer that separates from the coconut water. Use the cream layer and save the coconut water for another use like smoothies.
Cara says
Had you not saved my butt yesterday I would have demanded 3 of these immediately. But since I am indebted to you, looks like I need to make you some popsicles (maybe banana cream pie flavor? ha) stat to show you my gratitude. Loving these so much! xo
Meg says
Mwahahahaha....I love that you are indebted to me to the tune of banana cream pie popsicles. My evil plan is finally coming together! So glad we could fix your site and I will happily share these with you any day of the week:)
Kim Daniels says
These sound amazing! I have similar molds that I haven't used since last summer. I think it's time to start making some popscicles. Thanks for sharing!
Meg says
Thank you SO much Kim!!! Break out those molds girl, it is time;)
Kim Daniels says
Where do you buy your wooden sticks?
Meg says
You can buy them on Amazon:)