Popsicle week 2016 is upon us dear ones! Actually it's approaching it's tail end so you may want to run over to Billy's and get your popsicle mold ordered like, yesterday.
Meanwhile I'm just gon slide on in real quick with these tropical pineapple chilli pops because sometimes you want your icy treats to punch you in the face a little bit, no? Or maybe you're in London and they're telling you it's summer but it's yet to reach 20 degrees and you need to heat up before cooling down. Feel ya.
Can I also say, I made these last week and already have a hundred ideas to take them to the next level. Like why don't you grill the pineapple after it has infused overnight before popsicling them for some caramelised charred vibes? Or add rum and coconut milk for a piña colada inspired pop with a kick. Or use mango instead of pineapple. Or add cinnamon instead of ginger. So many popsicle adventures await!
spicy pineapple popsicles
Place all ingredients except for the coconut water into a sealed container and leave in the fridge to infuse overnight.
Place infused pineapple mixture into a blender, and add enough coconut water to make a pourable smoothie.
Pour into popsicle molds and freeze until hard.
Optional: finish off with some vanilla flavoured coconut yoghurt.
1 medium pineapple, diced into chunks (frozen will also work)
2 cm chunk fresh ginger, grated
½ small red chilli, seeds removed and finely diced
1 tsp vanilla powder (or paste)
drizzle of maple syrup
about ½ to 1 cup of coconut water
Bonus! Save the crown of your pineapple to grow a whole new plant and be sure to name your firstborn baby pineapple after Kate.