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 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.
NoteDried lemon myrtle is
available from Herbie’s Spices
and select delicatessens.●
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.
PopsiclesWhite dish
from Batch Ceramics.
Cutipol teaspoon
from Francalia.Salad
Gourmet Traveller
x Robert Gordon platter
from Domayne. All other
props stylist’s own.
Stockists p176.