It's officially summer—well, OK, technically that's not until June 21, but it definitely is past Memorial Day—which means it's officially time to bust out your rocket-ship popsicle molds and get super cooled. In the July+August issue of VegNews—look for it next month—we conducted a very tasty, slightly drippy, taste test of all sorts of pops. Of course, fruit flavors still reign in the frozen aisles, but making your own pops gives you total taste control. We love this coconut-pineapple combo, which is way more appropriate to break out at noon than its alcohol-infused inspiration.
Makes 8 pops
What You Need:
1 14-ounce can light coconut milk
1 cup pineapple chunks
3 tablespoons agave
1-1⁄2 teaspoons vanilla
1⁄2 teaspoon almond or rum extract
What You Do:
Place all ingredients in a blender or food
processor and blend until smooth. Pour
mixture into 8 molds and insert sticks.
Freeze until solid, at least 8 hours or
overnight.
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