Name: Pine-lime and coconut pops
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 8
Ingredients: 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; Mint dip; 80 gm caster sugar; 2 tbsp mint (firmly packed); ½ tsp ground dried lemon myrtle (see note)

Pine-lime and coconut pops

These pineapple-lime icy poles are offset by a creamy coconut base. The addition of a lemon myrtle and mint dip is the finishing touch you never knew you needed - until now.

Serves 8

Prep

20M

Cook

Total

21M

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.

Ingredients

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

Mint dip

80 gm caster sugar

2 tbsp mint (firmly packed)

½ tsp ground dried lemon myrtle (see note)

Method

1.Stir sugar and 80ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil, then cool.

2.Juice 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).

3.Meanwhile, 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.

4.For mint dip, blend sugar, mint, lemon myrtle and ½ tsp sea salt in a food processor until finely chopped. Stir in lime rind.

5.Dip 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.