- 1/2 large pineapple, chopped (about 4 cups)
- 1 15-ounce can cream of coconut
- 3 tablespoons fresh lime juice
- pinch fine salt
- Puree the pineapple, cream of coconut, lime juice, and salt in a blender until smooth.
- Pour the mixture into 10 3-ounce or 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and up to 4 days.