I read a recipe online for pineapple popsicles, and the kids were interested in trying to make them.  The recipe I found included coconut milk, which I’m sure would be delicious if you’re a coconut fan.  I am only lukewarm on coconut—I like it in curries but not a whole lot else. I guess there’s that multi-syllabic Canadian dessert bar.  What’s that called again?

Anyway, I saw pineapples on sale two for a dollar at my grocery store.  Two for a dollar, for real.  We eat a lot of fresh pineapple, but I usually spring for the pre-skinned and pre-cored kind.  This time I decided to provide the kids a little culinary education and bought the whole deals.

This is what a pineapple looks like, in case you didn’t know.  We ended up using 3/4 of a pineapple for one batch of 5 popsicles.  I think we could have gotten 6 popsicles out of the 3/4 pineapple, but I couldn’t find one of our popsicle molds, so we made 5.  I ate the unfrozen pineapple sludge with a spoon and I’m not even sorry.

Tobin helped me whiz the chunks around in the food processor.

We had about half a cup of French vanilla ice cream hogging up space in the freezer, so I nuked that for ten seconds and threw it in the food processor.  We whizzed that some more, then poured it into our popsicle molds.

And into the freezer they went.

This is how they turned out.  They were good.  The kids ate them for breakfast this morning.