Roasted Golden Peppery Pineapple Pops with Coconut Caramel Drizzle
These vibrant pineapple pops are roasted to caramelized perfection with a hint of black pepper, then drizzled with a rich, dairy-free coconut caramel. A stunning, tropical dessert that's surprisingly easy to make.
Ingredients
Ingredients
- 1 large pineapple peeled, cored, and cut into 1-inch thick rings
- 2 tbsp coconut oil melted
- 1 tsp ground black pepper freshly ground
- 1/4 cup coconut sugar or brown sugar
- 1/2 cup full-fat coconut milk canned, well shaken
- 2 tbsp coconut cream solid part from the top of the can
- 1 tsp vanilla extract pure
- 1/4 tsp sea salt fine
- 4 small wooden popsicle sticks or skewers
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The caramel may thicken; gently reheat to loosen. Make-Ahead: The coconut caramel can be made up to 3 days ahead and stored in the fridge; warm gently before using. Variations: Add a pinch of cinnamon to the caramel or a sprinkle of toasted coconut flakes on top. For a spicier kick, increase the black pepper to 1.5 tsp. Serve immediately for the best texture; the pops can be eaten warm or at room temperature.