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Pineapple Coconut Tropical Dixie Pops

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Pineapple Coconut Tropical Dixie Pops … just the name is like a breath of fresh air.  With the summer temperatures peaking, you will enjoy this cool and refreshing treat.  Even if you find this recipe later in the winter months, it will be a well received dessert.  I just love using 3 oz Dixie cups for my popsicle treats.  They are the perfect size and are easy to grab and go for kids (and adults) who don’t have time to take a break from playing!  :)  I remember making OJ (orange juice) popsicles every summer when I would visit my great grandparents.  Do you remember those metal ice-cube trays that had a lever on the top that you use to break the ice cubes from the mold?  Oy-vey, am I dating myself here?!  haha  Shoot, do ice-cube trays even exist at all these days, what with all the build-in ice-cube makers in freezers?

Anyway, back to Great Grama’s…  we used to make a pitcher of orange juice and pour it into the metal ice-cube trays.  After they went into the freezer I had to patiently wait for them to almost set up so I could poke a toothpick into the center of each cube and then continue to let it freeze until hard.  This was my job.  One that I that I took very seriously.  I would push a dinning room chair into the kitchen and snug it up against the fridge.  I would climb on the chair, open the freezer and with a steady hand I would poke a toothpick into the center of each cube.  Great Grama would try to hurry me along as I was cooling the house down by keeping the freezer door open so long, but I was not to be rushed!  This was a special job and took great concentration. :)  Bless her heart for having so much patience with me.   After they were frozen we would pop them out and place them in a Ziplock baggie so we could make another batch.  This way, we never ran out.  Grama’s kitchen was like a drive-through.  Throughout the day, my girlfriend Bonita, and I would come in the house from playing… running in through the front door, without stopping, making our way through the kitchen were Great Grama would be standing with a popsicle in each hand.  We would snatch them without breaking stride and beline straight out the back door!  Playing was hard work and there weren’t any “labor” laws to force us into taking scheduled breaks. haha  Ah, those memories are so precious to me.  As I was getting lost in thought while writing this, I was inspired to look through my pictures to see if I could find a picture of Bonita and me.  I don’t have many pictures of my childhood, they are far and few between.  I was elated when I stumbled upon this one.   Bonita is on the left side of the picture and I am on the right.   Believe it or not, but we are the same age.  I was always a short little thing. haha  If memory serves me right, I finally “grew into” that bike around the age of 12.  :)

yields 3 cups ( I made 9 / 3 oz dixie cups worth )

Ingredients: 

  • 1 1/2 cups young Thai coconut water
  • 1 cup young Thai coconut meat
  • 1 cup dried pineapple, chopped and reconstituted
  • 1/4 cup chia seeds, ground to powder
  • 1 tsp liquid stevia (I use NuNaturals)

Preparation:

  • Young Thai coconut – I used 1 coconut for this recipe and it yielded the above quantities.  If you are not able to find young Thai coconuts, you can use canned.  Use the complete can.  It will have a thick creamy layer and a layer of liquid, that is normal.  Use the full fat kind, not reduced fat.
  • Chia seeds – grind to a fine powder in a coffee or spice grinder.
  • Pineapple – You can use fresh or dried pineapple for this recipe.  I only had dried on hand so I used that.  If using dried, place 1 cup worth in a bowl and add just enough hot water to cover the pineapple.  Set this aside for about 10-15 minutes, long enough to soften it for blending purposes.
  • Coconut ready? Ground chia ready? Pineapple ready?  Good – now combine all of the ingredients into the blender and process until nice and creamy.  It won’t get silky smooth but it should be free of lumps, of course unless you like lumps.  Taste test!  You can adjust the sweetness.  The ripeness of the pineapple will vary so keep that in mind.
  • Place your choice of popsicle molds on the counter and pour the batter into each one.
  • Place a popsicle stick into the center of each on.  Place the popsicles into a sealed container and place in freezer.
  • Enjoy!
  • P.S. – for a little decoration, I slipped the popsicle stick through a dried pineapple ring and pressed it up against the base.

 

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4 thoughts on “Pineapple Coconut Tropical Dixie Pops

  1. Gabrielle says:

    Look how cute you were even then! Thanks
    for the journey back to when everything was
    so simply and FUN! :) Hope you still ride your bike!
    I have been going around the park each morning!
    Nothing like that feeling of the wind in your hair and
    going someplace on your bike! :) thanks again Amie Sue.

    • amie-sue says:

      Good morning Gabrielle! So good to hear from you. :) Glad to hear that you are biking, even in the heat. shew! I need to get a bike here and get that wind back in my hair. :) I hope all is well, keep in touch. amie sue

  2. Chris says:

    This looks awesome, Amie Sue! I love the picture and “learning about ice cubes trays.” I never knew there were metal ones with cranks :) I still use ice cube trays. I have been having so much difficulty though with getting them to pop out. From plastic to silicone, I have been trying different ones! I love the picture, too.

    Think this recipe would work well with other fruits like strawberries or blueberries?

    • amie-sue says:

      Use any fruit you want Chris…they would all taste good :) I almost bought one of those metal ice cube trays just for nostalgic reasons. hehe Enjoy!

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