Tropical Pops Antigua And Barbuda Recipes

TROPICAL KIWI ICE POPS

Steps:

• Stir coconut milk and sugar together in a bowl.
• Pour coconut milk mixture into a blender. Add pineapple and banana; blend until smooth.
• Pour blended mixture into ice pop molds. Press kiwi into the coconut mixture; freeze until solid, 8 hours to overnight.

TROPICAL FRUIT POPS

Steps:

• Stir together the mango nectar and lime juice in a large measuring cup. Stir together the pineapple juice and grenadine in another large measuring cup. Stir 3 tablespoons rum into each of the juices, if using.
• Pour the pineapple juice into twelve 3-ounce paper cups.
• Holding a spoon, rounded-side-up, just above the surface of the pineapple juice, very slowly pour the mango juice over the spoon so that two distinct layers are maintained. (Note: If you are using rum, you will have more of a tie-dyed effect.)
• Freeze the cups until icy, about 2 hours. Insert the ice pop sticks and freeze until solid, about 3 hours more. Remove the pops by tearing off the paper cups, and serve.

TROPICAL POPS(ANTIGUA AND BARBUDA)

Steps:

• Puree pineapple, banana, coconut milk and sweetener 1-2 minutes, until it is nice and smooth.
• Pour into ice pop molds, and freeze at least 4 hours.
• To unmold, run molds under warm water.
• Enjoy!

TROPICAL FRUIT POPS

Steps:

• In a blender or food processor, combine mango, undrained pineapple, banana, orange juice concentrate, and ginger.
• Cover and process or blend until smooth.
• Divide fruit mixture among 12 to 14 compartments of freezer pop molds. (Or pour into 3-ounce paper or plastic cups.
• Cover the cups with foil. With a sharp knife, make a slit in the foil of each. Add sticks or plastic spoons for "handles.") Freeze about 3 hours or until firm.

TROPICAL FRUIT POPS

Steps:

• In a blender, combine guava nectar, pineapple juice, and fresh pineapple chunks. Cover and blend until smooth. Divide chopped or sliced fruit among 12 frozen treat molds or 4- to 6-ounce paper cups. Pour blended mixture over the fruit.
• Cover each cup with Reynolds Wrap® Aluminum Foil; make a small hole in the aluminum foil with a knife and insert a wooden stick into each cup through the hole. Freeze about 4 hours or until firm. Remove foil and cup to serve.