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    Home > Blog > Desserts > Blackberry, Pineapple and Coconut Swirl Italian Ice Pops

    Blackberry, Pineapple and Coconut Swirl Italian Ice Pops

    by Teri Lyn Fisher · Published: Jul 30, 2018 · Modified: May 25, 2020

    Jump to Recipe

    Blackberry pineapple coconut ice pops on a plate with ice.

    Last year we made Piña Colada Italian Ice Pops and we still very much love them and know you do too – so we wanted to give you guys another recipe. This time around we made Blackberry, Pineapple and Coconut Swirl Italian Ice Pops. These are really perfect to make a bunch of and keep them in your freezer for when the time is right. Maybe that is on a Friday night pre Rosé, or maybe on a really really unbearably hot Saturday with your toes soaking in a kitty pool outside. The point is that you make these and then have them when you feel like the time is right! Here is a link to the sleeves. Enjoy!
    ♥ Teri

    A close up of blackberry pineapple coconut ice pops on a plate with ice.

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    Blackberry pineapple coconut ice pops on a plate with ice.

    Blackberry, Pineapple and Coconut Swirl Italian Ice Pops

    5 from 18 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Freeze: 6 hours hrs
    Servings: 20

      EQUIPMENT  

    • 20 Plastic Italian Ice Pop Sleeves

      INGREDIENTS  

    • 2 pounds pineapple spears, diced
    • 1 (15 ounces) can unsweetened coconut milk
    • ½ (15 ounces) can unsweetened coconut cream
    • 1 (14 ounces) can sweetened condensed milk
    • juice and zest from 2 limes
    • 1 pound blackberries

      INSTRUCTIONS  

    • Place pineapple, coconut milk, coconut cream, condensed milk, and lime juice and zest into the well of a blender and blend until mixture is smooth.
    • Pour 1/4 of the mixture into liquid measuring cup and remaining ¾ mixture into another measuring cup, cover and refrigerate.
    • Pour blackberries into well of the blender and blend until smooth. Strain mixture through a fine mesh sieve, into the measuring cup with ¼ of the pineapple mixture and stir together.
    • Using a funnel partially fill the sleeves with the pineapple-coconut mixture. Add a few tablespoons of the blackberry mixture and finish filling the sleeves with the pineapple-coconut mixture, leaving about a ½ inch space at the top.
    • Using a long, thin skewer, gently stir the blackberry and pineapple-coconut mixture together to create swirls in each pop. Seal. Lay each sleeve onto a baking sheet, in a single layer and place into the freezer. Freeze ice pops for at least 6 hours. Serve.
    Calories: 181kcal Carbohydrates: 21g Protein: 3g Fat: 11g Saturated Fat: 9g Cholesterol: 7mg Sodium: 30mg Potassium: 254mg Fiber: 3g Sugar: 17g Vitamin A: 128IU Vitamin C: 29mg Calcium: 73mg Iron: 1mg

    July 30, 2018 / 2 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Loaded Farfalle Pasta Salad
    Next Post: Peach and Pita Panzanella Salad with Burrata and Dukkah Next Post >

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    July 30, 2018 / 2 Comments

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      5 from 18 votes (18 ratings without comment)

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    1. Tania

      July 30, 2023 at 6:27 am

      what would you suggest in place of blackberry, to make it more tropical?
      thanks

      Reply
      • Jenny Park

        July 31, 2023 at 9:19 am

        Mango and lime would be delicious in addition to the pineapple!

        Reply

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