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!
- 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.
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.
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