Pineapple pops

Pineapple pops

By
From
Green Kitchen Travels
Makes
4

As much as we like Thai food, many of their desserts are somewhat frightening to us – gelatine-filled custards, synthetically coloured bright green, pink or yellow and filled with starch and sugar. No, we prefer a more natural and simple kind of sweet treat. Meet the pineapple pops! We know it is a bit of a stretch to call raw pineapple a recipe, but we wanted to include this in the book because of the method that we learned from the Thai street vendors. It’s a simple way to peel and cut a pineapple into all-natural lollies. They’re great on sunny days or at children’s birthday parties. You can eat ‘as is’ or dip the tip in desiccated coconut or melted dark chocolate (or both of them for a touch of decadence).

Ingredients

Quantity Ingredient
1 ripe pineapple
4 tablespoons desiccated unsweetend coconut
100g 70% minimum cacao dark chocolate, (optional)

Method

  1. Start by cutting a 1 cm slice off the base of the pineapple using a sharp chef ’s knife. Don’t cut off the green top as it will become the lolly sticks. Stand the pineapple up and, holding the green top, slice the skin off the sides as thinly as possible. You should now see black dots lined up in a spiral all around the pineapple. Cut away the dots horizontally using a small sharp knife at an even angle above and below them so you end up with V-shaped indents twisting all round the pineapple. Use a chef ’s knife to cut the pineapple in quarters lengthwise right through the green top. If you prefer thinner pops, you can just divide the quarters in half lengthwise.
  2. If just using coconut, put it in a small bowl and dip the top third of the pineapple in it. Alternatively, break up the chocolate and melt in a bowl over a pan of hot water. Dip the top of the pineapple first in the chocolate and then in the coconut and prop up to allow the chocolate to set before eating.

Tip

  • If you think the green top is too difficult to hold, cut it off and insert a wooden skewer instead.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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