Inspired by Mexican street food treats, these ice pops take a flavor note from adding a chili powder sprinkle to sweet, ripe fruit. The ultimate sweet/spicy/sour combination totally works in these pops. Just be ready for that chili powder kick!
For a kid-friendly version, try citric acid instead of chili powder. The natural powder packs a serious citrus punch, going more sour rather than spice. Read below for the recipe.
Spicy Pineapple and Coconut Ice Pops
Makes: 4 Pops
1 cup pineapple chunks
2 teaspoons chili powder
2 cups coconut water*
1. Fill 4 pop molds evenly with pineapple chunks. Shake 1/2 teaspoon chili powder into the molds and fill to the top with pomegranate juice.
2. Freeze molds overnight. Run warm water to remove molds from pops. Enjoy!
*You may need to adjust liquid volume depending on your pop molds.
This pop mold is Tovolo’s Groovy ice Pops Mold, Set of 6.
More Cool Treats for the Summer:
from Simmer and Boil http://ift.tt/1XfI2tc via Continued
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