These tropical pops make a refreshing finish to a meal, and the mint dip takes things up a level. We've added lemon myrtle to the dip for extra tang, but it works just as well without it. Start this recipe a day ahead to freeze the pops.
- 125 gm caster sugar
- 700 gm diced pineapple (from about 1 large pineapple)
- ½ cup mint (firmly packed)
- 50 ml lime juice
- 200 ml coconut cream
- 80 gm caster sugar
- 2 tbsp mint (firmly packed)
- ½ tsp ground dried lemon myrtle (see note)
- 1Stir sugar and 80ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil, then cool.
- 2Juice pineapple and mint in a juicer or blender (strain and discard solids if blending) to yield 300ml, then combine with lime juice and 80ml sugar syrup in a jug. Pour into eight 80ml popsicle moulds, filling to about 1.5cm below the rims, and freeze until surface is set (1½-2 hours).
- 3Meanwhile, whisk coconut cream and 2 tbsp sugar syrup in a jug until combined. Pour into popsicle moulds to just below rims, and freeze until beginning to firm (1-2 hours). Insert popsicle sticks and freeze overnight. Pops will keep frozen for 2 weeks.
- 4For mint dip, blend sugar, mint, lemon myrtle and ½ tsp sea salt in a food processor until finely chopped. Stir in lime rind.
- 5Dip moulds in hot water to remove popsicles (keep frozen on a tray lined with baking paper until ready to serve) and serve with mint dip.
Dried lemon myrtle is available from Herbie's Spices and select delicatessens.