Recipe Steps

• Place the pineapple chunks and coconut cream in a blender
  10 oz pineapple chunks, 2 tbsp coconut cream
• Blend until fully combined
• Place a drop of chamoy in the tip of each popsicle mold. Using a pastry brush, brush chamoy onto the insides of the popsicle molds (I like to do it one side but do as much as you like!)
  8 tsp chamoy
• Pour the pineapple mixture into the popsicle molds, distributing evenly.
• Place one drop of chamoy at the top of each popsicle mold, and stir briefly using a toothpick or butter knife.
• Insert popsicle sticks into the molds and freeze for a minimum of 4 hours.