Pineapple And Coconut Ice Cream Pops - cooking recipe

Ingredients

1/2 None pineapple, peeled, cored and chopped
1/2 cup flaked coconut, toasted
2 cups vanilla ice cream, softened slightly

Preparation

Place pineapple in a blender and process until smooth. Pour evenly into eight 1/3-cup ice pop molds.
Place ice cream in a large bowl. Stir in coconut. Spoon ice cream into the molds over pineapple. Insert sticks.
Freeze for 6 hours, until set. Dip base of molds into hot water to remove.