Pine-lime and coconut pops
MAKES 8 // PREP TIME 20 MINS // COOK 1 MIN (PLUS FREEZING)
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 (firmly packed) mint 50 ml lime juice
200 ml coconut cream
Lime wedges, to serve
MINT DIP
80 gm caster sugar
2 tbsp (firmly packed) mint ½ tsp ground dried lemon myrtle (see note)
Finely grated rind of 1 lime
1 Stir sugar and 80ml water in a small saucepan over mediumhigh 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.
Note Dried lemon myrtle is available from Herbie’s Spices and select delicatessens.