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Blackberry, Pineapple and Coconut Swirl Italian Ice Pops Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 15 minutes (including freezing time)
  • Yield: 20 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Description

Enjoy a refreshing and tropical treat with these Blackberry, Pineapple and Coconut Swirl Italian Ice Pops. Combining the sweetness of pineapple and coconut with the tartness of fresh blackberries, these homemade ice pops are creamy, naturally flavored, and perfect for hot days. Made without artificial colors or flavors, they offer a delightful swirl effect and a balance of creamy and fruity textures.

Ingredients

Scale

Fruit and Base Mixture

  • 2 pounds pineapple spears, diced
  • 1 (15 ounces) can unsweetened coconut milk
  • ½ (15 ounces) can unsweetened coconut cream
  • 1 (14 ounces) can sweetened condensed milk
  • Juice and zest from 2 limes

Berry Swirl

  • 1 pound blackberries

Instructions

  1. Blend Pineapple and Coconut Base: Place diced pineapple, coconut milk, coconut cream, sweetened condensed milk, and the juice and zest from the limes into the blender’s well. Blend until the mixture is completely smooth, creating the creamy base for the ice pops.
  2. Divide and Refrigerate Mixture: Pour one quarter of the pineapple-coconut mixture into a liquid measuring cup and the remaining three quarters into another measuring cup. Cover both and refrigerate to chill the mixtures before assembling the ice pops.
  3. Prepare Blackberry Puree: Put the blackberries into the blender and blend until smooth. Strain the blackberry mixture through a fine mesh sieve to remove seeds, collecting the strained liquid into the measuring cup containing ¼ of the pineapple mixture. Stir gently to combine the blackberry and pineapple liquids.
  4. Fill Ice Pop Sleeves: Using a funnel, partially fill each ice pop sleeve with the pineapple-coconut mixture. Add a few tablespoons of the blackberry mixture, then finish filling the sleeves with the remaining pineapple-coconut mixture, leaving about a ½ inch of space at the top for expansion when freezing.
  5. Create Swirl Effect and Seal: Use a long, thin skewer to gently stir the blackberry and pineapple-coconut mixtures inside each sleeve to create an attractive swirl pattern. Seal each sleeve securely.
  6. Freeze the Ice Pops: Lay the filled sleeves in a single layer on a baking sheet and place them in the freezer. Freeze for at least 6 hours or until solid. Serve cold and enjoy your homemade Italian ice pops.

Notes

  • You can substitute fresh blackberries with frozen ones, but thaw them before blending for best results.
  • For a dairy-free version, substitute sweetened condensed milk with a coconut condensed milk alternative.
  • Use a funnel to avoid spills when filling the ice pop sleeves.
  • Make sure to leave space in the sleeves to allow for expansion as the liquid freezes.
  • These ice pops are best consumed within one week for optimal freshness.

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Find it online: https://yummykitchenmagic.com/blackberry-pineapple-and-coconut-swirl-italian-ice-pops-recipe/