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Instructions. Place all ingredients in a blender, and process until smooth. Pour into popsicle molds. After 1 to 2 hours, add the sticks, and freeze for a total of 8 to 12 hours until completely set. 3 cups pineapple. 2 ½ cups Greek yogurt. ¼ cup pineapple juice. ¼ cup honey. To remove the popsicles, dip the molds in warm water to loosen.


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Mix together the yogurt and honey until incorporated. Fold in the crushed pineapple, lime juice, and coconut extract. Place into your popsicle molds. Freezer for 30 minutes, insert popsicle sticks, and freeze an additional 2 hours or until solid. *Add half of a pineapple slice into your mold before pouring in the base ingredients for a cute.


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In a blender, combine milk, pineapple, pineapple juice and extract; cover and process until smooth. Pour into a bowl; whisk in pudding mix for 2 minutes. Pour 1/4 cup into each mold or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil.


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Instructions. Add all ingredients to a blender or food processor and process until smooth, scraping down the sides and tamping down the fruit as necessary. Spoon the pineapple mixture into popsicle molds, making sure not to fill the molds over the "fill" line, since liquid expands as it freezes.


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In a blender, combine the thawed pineapple and mint. Blend until completely smooth. Taste, and add a few more mint leaves if you'd prefer more minty flavor. Blend again. Pour the mixture into your popsicle molds, insert popsicle sticks. Freeze until frozen solid.


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1. Fudge Pudding Pops - This recipe is made with magnesium-rich cocoa butter, collagen building gelatin, and creamy, anti-oxidant rich avocado. 2. Watermelon Popsicles - These Popsicles + Hot Summer Days = Bliss. Weird Fact: Watermelon is the official state VEGETABLE of Oklahoma.


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Drain the can of crushed pineapple so all the juice runs out. Put all the ingredients in a medium-sized bowl and mix them together. Spoon the mixture into the paper cups. Fill them almost to the top. Stretch a small piece of plastic wrap across the top of each cup. Using the popsicle stick, poke a hole in the plastic wrap.


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Dry each pineapple piece with paper towels and then freeze them for at least 20 minutes. Meanwhile, melt the chocolate chips and coconut oil in a microwave-safe bowl until smooth and creamy. Toast the coconut in a dry pan, stirring frequently until the coconut is golden brown. Dip the frozen pineapple pops into the melted chocolate and then.


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Instructions. Add all of the ingredients to the canister of a blender and blend until smooth. Pour the mixture evenly between the ice pop molds and insert wooden sticks. Freeze for at least 4 hours or until completely solid. To easily remove the ice pops, run under warm water to help loosen them from the mold.


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Follow these easy instructions to put these chocolate-coated pineapple pops together. Peel the pineapple and cut it into thin slices. Remove the center of the pineapple using a round mold. Add a stick to each piece of the pineapple. Melt the chocolate over boiling water, stirring in the coconut oil. When the chocolate is melted, dip each.


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Instructions. Juice lime. Place pineapple and lime juice in a high power blender. Blend until smooth and frothy. Combine with heavy cream. Pour mixture into popsicle molds and freeze until hardened. Enjoy!


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Whisk together the juice and sugar. Transfer to popsicle molds or paper cups then insert wooden sticks. Freeze until firm, roughly 4 hours but preferably overnight. Once unmolded, place the popsicles in a single layer on wax or parchment paper then place in a freezer-safe container. Freeze up to 1 week.


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Taste and adjust sweetness as desired. Pour into ice pop sleeves or popsicle molds. Freeze until firm. Serve cold. TIP: You can also use slightly thawed frozen pineapple in the blender and serve up the soft-serve like mixture right away for a treat that tastes like Dole Whip.


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Pour 2-2.6oz pineapple juice into each opening. Popsicle mold sizes may vary, please do not overfill. If using fruit pieces, add 1-2 tsp of pineapple to each popsicle mold and reduce the amount of juice. The fruit will sink to the bottom creating separated look in your frozen product.


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Top Tips For Coconut Rum Pineapple Popsicles . If you want super smooth pops, make sure you remove the middle of the pineapple. Use A quality popsicle mold, like the one mentioned above. For longer storage, wrap each individually in plastic wrap before storing it in an airtight bag or container. Use fresh orange juice for best results.


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Add the pineapple, coconut milk (optional), and a squeezed lime to your blender. Blend until smooth and creamy. 4 oz coconut milk, 1 lime. Pour the blended pineapple mixture into the popsicle cavities. Insert popsicle sticks and freeze for at least 6 hours.