The perfect refreshing and light sweet treat on a hot summer day. Creamy coconut milk and chia seed popsicles with swirls of pineapple pulp and raspberries.
Makes 10 popsicles
400ml can of coconut milk
2 tablespoons chia seeds
3 tablespoons honey
1 teaspoon vanilla essence
Pinch of salt
1 Dole pineapple, peeled and chopped
1/2 cup frozen raspberries
In a bowl, combine coconut milk, chia seeds, honey and vanilla. Set aside for 20 minutes.
In a food processor, blitz pineapple until smooth.
Fill popsicles moulds with chia coconut milk and pineapple pulp, alternating between the two. Put a few raspberries into each mould as you go. Place a popsicle stick stick in the top of each and freeze for a minimum of 4 hours.
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