So remember a couple weeks ago when I made those delicious Greek Yogurt Fudgesicles and said I wouldn’t be making popsicles again for a while because of the complete mess they turned into while taking pictures?! Well me being me couldn’t let those darn popsicles get the best of me. Ever since then I’ve been determined to make a better looking popsicle. I decided to make a new yogurt pop for you and this one has a delicious tropical spin on it. This week I’m bringing you Hawaii on a stick, Coconut Pineapple Yogurt Pops!
After doing a little research on the best ways to photograph popsicles and how to release the little buggers from the molds without leaving half of it behind, I was able to successfully remove and take pictures of the pops. There was no way I was going to let those popsicles get the best of me!
To remove the popsicles from the mold without it breaking in half I first made sure the popsicle was completely frozen, meaning I let it freeze over night. I then ran the mold under hot water for about 20 seconds before trying to pull them out. Tada! It worked! After I removed them from the mold I put them in a freezer bag in a single layer and stuck them back in the freezer for another 20 minutes. This ensured that they were completely frozen before I started taking pictures. The refreezing was definitely a key step, it gave me at least an extra 10 minutes before they started to melt. Now that I have mastered the technique of removing and photographing popsicles you can plan on seeing several more from me this summer! These latest popsicles I made were probably one of my top 5 favorite flavors and I know I will be making them again very soon.
If you are a fan of pineapple and coconut then this yogurt pop is definitely for you! To make the Coconut Pineapple Yogurt Pops I combined two 5.3 ounce containers of non fat pineapple yogurt, a cup of light canned coconut milk, a cup of fresh pineapple, coconut extract, and a tablespoon of sugar into a blender and blended it until smooth. Then all that was left to do was fill the molds, insert the popsicle stick, and freeze. These yogurt pops were the perfect combination of creamy and icy and the flavor was perfect! I loved the balance of the coconut and pineapple and it had just the right amount of sweetness. These Coconut Pineapple Yogurt Pops make the perfect summer afternoon snack. Make them today and pretend you are off on deserted island laying in the sand listening to the waves crash in…ahhh if only.
Yields 8 yogurt pops These Coconut Pineapple Yogurt Pops are a tropical vacation on a stick! Creamy, fruity, sweet, and cold, the perfect summer treat! 5 minPrep Time 8 hr, 5 Total Time Ingredients Instructions Notes When making the yogurt pops fresh or frozen pineapple is best to use. I don't recommend canned pineapple.
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