Pretty little pineapples are a naturally delicious crowd pleaser. With their exceptional juiciness and sunshine yellow colour, they scream ‘tropical summer-time’; though that doesn’t limit them to any particular season in our household – my girls could eat them all year round and all day long, if it weren’t for the ‘fuzzy’ feeling it leaves on their tongues (which I’m quietly thankful for, as pre-schoolers can be tiresomely persistent).
Pineapple is so easy to add to packed lunches as a treat, it is a flavoursome addition to savoury dishes (who doesn’t like it on a Hawaiian Pizza?), it contains a powerful protein-digesting property called Bromelain that makes it a great accompaniment to many meat dishes, effectively tenderising the meats it is cooked with. It is also often used in baked sweet desserts, or frozen and added to refreshing drinks as ice-cubes. But, if you’re anything like us, you will like to eat it simply cut and cooled from the fridge, and there won’t often be enough left to actually make a dish of it.
Pineapples may appear spiky and strange on the outset, but they have a lot more to them than meets the eye. Along with being undeniably delicious and versatile, they are considered a superfruit as they contain a number of key nutrients and properties that are essential for little (and big) bodies. They are abundant in manganese which is needed for energy production and anti-oxidant defence. Bromelain, the sulfur-based enzyme I mentioned earlier, naturally aids digestion and lowers inflammation. And, given it’s high vitamin C content, it’s hard not to acknowledge pineapple for it’s natural immune boosting properties.
We have been lucky enough to spend the Summer here in New Zealand which was a complete contrast to the Vancouver winter we left behind in December. We had the picture perfect summer, long hot days, seaside breezes, sunblock, beach towels and evening walks on the beach and lots and lots of pineapple! Being so versatile, so full of flavour and with a number of health benefits why wouldn’t we?
So, the girls and I made these sweet and refreshing Piña colada popsicles, it’s such a simple recipe that works beautifully – they are so delicious and healthy. With Coconut & Pineapple flavours you really can’t go wrong, these will be a staple summer treat from here on in – a must have on everyone’s summer holiday treats list. Try them out for yourself – Enjoy!
- 6 Tbsp coconut yoghurt
- 1 Tbsp maple syrup
- 1 230g can of pineapple chunks in juice
- 1.5 cups organic pineapple juice, (or fruit juice of your choice)
- Combine the coconut yoghurt with the maple syrup
- Blend the pineapple chunks and the pineapple juice in a blender or food processor
- Pour the coconut yoghurt and maple mixture into the popsicle mould first, tapping on the bench to release any bubbles
- If you are using wooden popsicle sticks, this is when you should place them into the yoghurt (1cm deep), and place in the freezer for 15 mins to set slightly
- Remove from the freezer and add the pineapple mixture
- Freeze for 3-4 hours or overnight until they are set