Frozen Pineapple On A Stick Recipes
FROZEN PINEAPPLE ON A STICK
You can make these refreshing "fruit-sicles" in no time.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 8
Number Of Ingredients 3
Steps:
- Line cookie sheet with waxed paper. Insert wooden skewer into narrow end of each piece of pineapple. Dip pineapple into juice, then roll in coconut, coating completely. Place on cookie sheet.
- Cover and freeze 1 to 2 hours or until firm. Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 65, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 25 mg
FROZEN PINEAPPLE TREAT
Steps:
- Slice the pineapple in half lengthwise, leaving the greens attached. Use a paring knife to cut away the fruit and core from both halves of the pineapple, leaving a thin border of fruit intact to make 2 pineapple boats. Cut the fruit into chunks and set aside. Place the pineapple boats in the freezer until you are ready to serve.
- Peel the banana and cut into chunks. Place the pineapple and banana chunks on a parchment-lined baking sheet or dish and freeze until frozen, about 4 hours.
- In the bowl of a food processor, combine the frozen fruit and cream of coconut. Pulse until the mixture forms a thick paste, about 3 minutes. Gradually drizzle in 1/2 cup water, pulsing, until the consistency of soft serve is reached.
- Scoop the soft serve into the frozen pineapple halves and garnish each with maraschino cherries and a small bottle of rum if desired. Serve immediately.
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- Cut the top and bottom off of the pineapple then trim off all of the rind. Cut the pineapple in half lengthwise, remove the core, then cut each half into wedges. Arrange the wedges on paper towels and thoroughly blot off any excess moisture.
- Insert a lollipop into each pineapple wedge and line a baking sheet with wax paper or parchment paper.
- Melt the semisweet chocolate chips in the microwave or in a double-boiler then transfer them to a tall glass. Dip each pineapple wedge into the chocolate and shake off any excess. Place the pineapple on the baking sheet and repeat the dipping process with the remaining wedges. All the chocolate to fully harden.
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- Insert the sticks into the cut pineapple slices. Dry each slice of pineapple with a paper towel. Place onto a baking sheet and freeze for at least 20 minutes.
- In a medium-size, microwave-safe bowl, melt the chocolate chips and coconut oil on medium/low power (stirring frequently and checking often) until they're melted and smooth.
- In a dry skillet, toast the coconut until golden brown, stirring frequently. **Note- This happens quickly so be sure to keep an eye on it and don't walk away while toasting.
- Dip the frozen pineapple pops into the melted chocolate and then into the toasted coconut. Freeze again until ready to serve.
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