Frozen Pineapple Pops

We were walking the streets of Hong Kong, heading towards a restaurant for lunch, when the kids noticed a little cart selling adorable pineapple pops.  They begged me to stop.  It was unbearably hot and the thought of a cool treat was tempting, but I knew even one pineapple pop would take away their appetites for lunch. (Apparently I was not being much fun that day.)  We reluctantly moved on and I promised we would make our own version once we returned home.  So here they are- the frozen pineapple pops we never had in Hong Kong.  I realize this is an idea rather than a recipe, but sometimes inspiration is best when kept simple.  Finding a perfectly ripe and sweet pineapple is key, so search out the best you can find.  My kids loved these best after being frozen for 4-5 hours when the pineapple is firm yet still soft enough to bite.

It’s the last week of summer vacation with the kids, so I’m keeping this post short and sweet.  I read this article in the Wall Street Journal yesterday and it spoke volumes to me.  Though I don’t post pictures of my kids on Instagram, the comparison struggle is real and often so distracting.  I want to be fully present and engaged when I’m with them, and this is my last chance before the crazy school routine begins again.  Be back in September!  xo

Frozen Pineapple Pops

Ingredients

• 1 pineapple
• 1 (3.5 ounce) dark chocolate bar
• 1 teaspoon coconut oil
• 1/4 cup unsweetened shredded coconut

Instructions

1. With a sharp knife, slice the top and bottom off of the pineapple. Standing the pineapple upright, thinly slice off the tough outer skin, leaving as much flesh as possible.
2. Notice the diagonal lines of the remaining eyes of the pineapple. Use a paring knife to carve the eyes making a V-shaped cut along the diagonal. Slice the pineapple in half lengthwise. Take each half and slice into 3 long wedges. Remove the tough core from each wedge.
3. Insert a wooden skewer into each and freeze for at least 4 hours.
4. Set a small glass mixing bowl over a small saucepan of simmering water and place the chocolate and coconut oil in the mixing bowl. Stir until the chocolate is completely melted and smooth. Pour the chocolate into a medium sized glass for easier dipping.
5. Quickly dip each frozen pineapple pop into the melted chocolate and allow the excess chocolate to drip off. After the excess chocolate has dripped off, but before the chocolate is completely solidified, sprinkle with shredded coconut. Alternatively, use a spoon to drizzle chocolate over the pineapple. Serve immediately or return to freezer to serve later.