pina colada pie pops

don’t squint at me. i know that title sounds crazy-


crazy good maybe.






honestly, my favorite part of this recipe is the pie crust/coating


and that’s unusual for me. i am normally not the crust-girl.


i  usually prefer a galette-like ratio of crust to filling (see here)







but something about using a coconut glaze to paste on graham cracker and toasted coconut dust to a cold popsicle?


yes, please.






the popsicle part is just ok, not really blog-worthy (as my house would now say) on it’s own


but i consider it more of a vessel for the crust goodness






ultimately it was a match made in heaven


they really brought the best out in each other




one year ago: carrot smoothie


happy kitchen & summer solstice!


pina colada pie pops
  • ¾ cup coconut milk, divided
  • 3 cups pineapple juice
  • 1 cup powdered sugar, divided
  • 1 cup sweetened and shredded coconut
  • 1 package or less of graham crackers
  1. make popsicles by combining ½ cup coconut milk with 3 cups pineapple juice and ½ cup of powdered sugar. taste mix and make sure it's sweet enough. may use honey instead of powdered sugar or a combination there of.
  2. freeze in molds as usual
  3. remove popsicles from molds and freeze on parchment covered cookie sheet while you prepare the crust
  4. preheat oven to 350. spread coconut in a single layer and toast for about 8 mins max- stirring and checking every 2 minutes
  5. combine ¼ cup coconut milk with ½ cup powdered sugar and set aside
  6. cool coconut slightly then blitz in food processor until its all about half the size of the shreds
  7. remove coconut to a shallow bowl then blitz the graham crackers in the food processor until crumbs.
  8. gradually add graham cracker crumbs to the coconut bowl until it's a ratio that you like (some like more coconut, some like more cracker)
  9. when ready, bring popsicles out of freezer and brush on a light layer of the coconut sugar water
  10. then press into cracker/coconut coating
  11. shake off excess and set on tray to freeze again
  12. when all of are done, put back into freezer on the tray until the coconut sugar water has a chance to freeze.
  13. then move popsicles to ziploc or chosen storage container.
  14. store in freezer and enjoy in the next couple of weeks.


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