Sweet + Icy + Yummy!


Summer is slipping into autumn. The weather is still warm, however, so I’m eating an ice pop every single day until temperatures dip below 70! One of my favorites is this fruity, nutrient dense treat. It’s not as sweet as a store-bought popsicle—and thanks to the applesauce or pearsauce and the pureed pineapple, it has loads of wonderful fiber. It’s also high in vitamins, especially vitamin C, which supports increased energy, wound healing, skin health and strong immune systems. And thanks to the pineapple, these gorgeous pops contain the enzyme bromelain, a digestion helper that also reduces inflammation in the body. This is great for people suffering from injuries, joint conditions and other inflammatory conditions, such as MS, cancer, acne, eczema or allergies.

Super Fruity Piña Pops

Makes 8 ice pops This is a flexible recipe. Use water or more fruit juice for the coconut milk. Try pumpkin puree (or even rum!) in place of applesauce. Play around with the sweetener. Have fun!


  • 3 cups chopped fresh pineapple (14 ounces)
  • 1/3 cup well-stirred canned unsweetened coconut milk
  • 1/2 cup orange, apple or other unsweetened fruit juice
  • 3 tablespoons superfine raw sugar or natural liquid sweetener of choice (maple, honey, etc.)
  • 1/3 cup unsweetened applesauce or pearsauce.
  • Equipment: 8 (1/3-cup) ice pop molds and 8 wooden sticks


  1. In a food processor or high-speed blender (such as a VitamMix), purée all ingredients in a blender until smooth.
  2. Pour into molds. Freeze 30 minutes until semi-firm. Insert sticks.
  3. Freeze pops until firm, about 24 hours.


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