Coconut and Pineapple Popcicles
Today is Tuesday and I realized I am due for a Lunes Latino recipe. If you have been following this blog, then you know Lunes Latinos mean Latin Mondays so you can see this means I am a day late. But heck! I am going to post this as a Lunes Latinos recipe anyway because 1) I don’t like how Latin Tuesdays sounds and 2) that is simply how I am, “especial de coco y piña”. The latter is a regional Dominican saying that literally translates to “special like coconut and pineapple’. This phrase is used to ironically describe a person as “special” when they are acting out of norm. You know how restaurants have their daily specials? Well, coconut and pineapple was a specialty ice-cream combination sold by street vendors years and years ago before Baskin Robbins ever dreamed of having a franchise on the island and when the options for ice-cream flavors were just a few. So that is what I am doing today, I am going to break the norm and I am literally going to act like I am special like coconut and pineapple.
To make things even more literal, that is exactly what I will share with you today: a coconut and pineapple paleta/popsicle recipe. As you read above, this was a very famous Dominican ice-cream combination, so much so that it has transcended into a popular saying. What is not to like? if you think about it, this combo is just a shot of rum short of being a piña colada. Cheers to that!
To make these popsicles, blend pineapple with 1/2 cup water to obtain fresh pineapple juice. Strain the pineapple fibers and blend the juice once more with coconut milk, heavy cream, sugar and vanilla.
Pour this mixture with fresh pineapple chunks on your proffered mold. Place in the freezer for at least 3 hours.
Making these popsicles take very little time and for those like me, living in the northern hemisphere, that means we can very easily taste summer not just dream about it.
The fresh pineapple chunks are my favorite part of biting into the paletas /popsicles
1/2 cup of water
1 can coconut milk (13.5 ounces)
1 teaspoon vanilla
1/2 cup heavy cream
Blend the pineapple and water. Strain the pineapple juice in order to discard all the pineapple fibers.
In the blender mix the pineapple juice (16 ounces) with the rest of the ingredients.
Pour mixture in molds and place them in the freezer for at least 4 hours.
- Run warm water around the frozen molds before taking the popsicle out.
- Add pieces of pineapple or shredded coconut to the molds before pouring the mixture in order to add texture and more fruit flavor to the popsicle.
- Add 3 shots of white rum in order to spike them and turn them into a piña colada on a stick.
- If you like your popsicle consistency creamier then replace 8 ounces of pineapple juice for 8 ounces of heavy cream.