Popsicles seem to travel from the freezer to the kids in a never ending stream all summer long. They’re fun, inexpensive, and the perfect way to cool off outside. But I’m sure many of you feel the way I do—that the artificial colors and flavors, paired with the empty calories and high sugar content—just aren’t worth the popsicles’ great appeal.
That’s why, whenever possible, I like to create these without refined sugar. I made these piña colada pops when I had a fresh pineapple in the fridge. I added some juice concentrate to sweeten it up, and the coconut milk made it creamy—almost like and ice cream pop.
You’ll be seeing more of these kinds of recipes throughout the summer.
Piña Colada Pops
1/2 fresh pineapple
6 tablespoons 100% white grape juice concentrate
1/4 cup coconut milk
1 cup plain yogurt
Put all ingredients in a food processor or good blender and process until well-blended. Place in popsicle molds and freeze for 6 hours, or overnight.