There are few things more refreshing on a scorching day than sweet, melty popsicles. They are really easy to make and they can be way healthier and tastier than many of the store bought options out there. This version only requires two ingredients- equal parts coconut water and pineapple. The secret is using really ripe fruit, when it is at its peak of flavour. Pineapple is best when the rind is slightly tender, emits a fragrant pineapple smell and if you try to pull out one of the top innermost leaves it should easily pop right out. If the pineapple is really firm, doesn’t smell like pineapple and the leaves are really stuck in then it is not yet as ripe as can be.
Both coconut water and pineapple have simple sugars that provide some easy energy. The coconut water also contains electrolytes to help maintain healthy hydration levels and the pineapple offers some fiber and several vitamins, minerals and antioxidants, along with an enzyme called bromelain that helps the body with the digestion of protein. Because of this enzyme pineapple has been used for centuries in the tropics as a natural remedy for inflammation and indigestion. These two ingredients come together to provide an ideal snack on an active hot day or a light, healthy dessert for BBQs.
- 1 cup coconut water (fresh and unpasteurized if available)
- 1 cup tightly packed pineapple, finely chopped
- Blend the ingredients in a blender until very smooth. Pour into popsicle moulds and freeze until set, around 3-4 hours. If you are using paper cups wait for around 1½ hours until the popsicles start to harden to add in the sticks or they won't stay in place. The popsicles will store well in the freezer for a couple months.
Popsicle moulds are widely available in the summer at dollar, grocery, health food and kitchen stores, or online. The come in different shapes, sizes and materials. I like stainless steel ones best because they are really sturdy, last forever and do not leach BPA or anything undesirable like plastic potentially can. The ones I have fit 1/3 of a cup and come in a pack of six to this recipe yields 2 cups but can be adjusted according to the size of moulds. Alternatively, small paper cups can be used and the sticks can be inserted after around 90 minutes in the freezer when the mixture starts to harden.
