Ingredients
1 (14 ounce) can coconut milk
3/4 cup half-and-half
1/2 (14 ounce) can sweetened condensed milk
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup minced pineapple
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Fine mesh bag — nut milks, cold brew coffee, ricotta, juice straining
Full-fat coconut milk — curries, soups, desserts, ice cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Fine mesh bag — nut milks, cold brew coffee, ricotta, juice straining
Full-fat coconut milk — curries, soups, desserts, ice cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
blend coconut milk, half-and-half, sweetened condensed milk, salt, and vanilla extract in a blender until smooth. stir shredded coconut and pineapple into the milk mixture. pour into ice pop molds; freeze until firm, about 4 hours.