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Pineapple & Ginger Coconut Cream Popsicles

Coconut Cream Pops  {Beard and Bonnet} #glutenfree #vegan

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?

Coconut Cream Pops  {Beard and Bonnet} #glutenfree #vegan

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!

Coconut Cream Pops {Beard and Bonnet} #glutenfree #vegan

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Pineapple & Ginger Coconut Cream Popsicles (Gluten Free & Vegan)

  • Author: Beard And Bonnet
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 9 popsicles

Ingredients

  • 1 1/4 cup cold coconut cream
  • 1/4 cup strong flavored ginger beer such as Bundaberg
  • *2-4 tablespoons light agave nectar
  • 3 cups roughly chopped fresh pineapple
  • 1/4 cup brown sugar

Instructions

  1. Place the cold coconut cream, ginger beer, and agave in a bowl and whisk to combine. Set aside.
  2. 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.

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Comments

  1. 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!

  2. 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

      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:)

    • Meg

      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.

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.