Dole Whip Popsicles with Coconut Milk for 7 Servings

Instructions:

1. Prep the blender. Place 500g frozen pineapple, 240ml coconut milk, 15ml lime juice, 37.5ml maple syrup, and 0.5g sea salt into the pitcher. Note: Adding liquids first helps the blades catch the fruit more effectively.
2. Start the pulse. Begin on the lowest speed to gently crack the frozen pineapple chunks. Wait until you hear the large thumps stop before increasing the speed.
3. High speed blitz. Crank the blender to high and process for 45 to 60 seconds. Blend until the mixture is a thick, glossy soft serve. If it stops moving, use a tamper or stop to stir manually.
4. Fill the molds. Spoon the mixture into your popsicle molds, filling them nearly to the brim. Note: This mixture is thick, so it won't pour like a juice pop.
5. Remove air gaps. Use a small skewer or spoon to swirl the mixture inside each mold. Look for air pockets against the side of the mold and press the mixture into them.
6. The counter tap. Firmly tap the molds on the counter three times. This settles the liquid and ensures a flat base for the stick.
7. Insert the sticks. Place the sticks into the center of the molds. Because the mix is thick, they should stand up straight immediately without sliding.
8. The deep freeze. Place the molds in the back of the freezer — the coldest spot. Freeze for at least 6 hours or until the popsicles feel completely rigid to the touch.
9. Unmold carefully. If using silicone, peel the mold back. If using plastic, run under room temperature water for 15 seconds. Pull gently until the pop releases with a soft click.