Pineapple Coconut Cilantro Popsicles

These coconut pineapple popsicles use five ingredients and take 10 minutes to put together before the freezer does the rest, and I use full-fat coconut milk for a creamy base while lime zest cuts through the sweet pineapple without making the mix sharp (it keeps the citrus in check).

I use a high-powered blender and run it until the pineapple is fully broken down, with no obvious bits left in the pale mixture, and the base pours evenly into the cavities without large pieces catching at the lip. That makes filling the molds less messy. I don't leave the pineapple in big pieces, apart from the ones reserved for the mold.

Use a mold with built-in wooden sticks, or add wooden sticks yourself if your mold doesn't include them. The second triangle-shaped pineapple pieces go on top, and I add extra grated lime zest when I want the citrus to show more clearly against the coconut. I cut those first before working on the remaining fruit because they're easy to lose in the pile.

The optional shredded coconut goes on before the molds head to the freezer, and it shows through clear mold sides. I leave it off for a smoother pop. If you have a food processor but no blender, use it for the pineapple and carry on with the same mold setup.