Photo: Jennifer Davick; Styling: Lydia Degaris-Pursell
Prep Time
12 Mins
Freeze Time
4 Hours
Yield
Makes 6 (3-ounce) frozen pops

You can use paper cups and plastic spoons instead of traditional pop molds. If you want the spoons to stand up straight, cover each cup with plastic wrap or aluminum foil, with the spoon handle inserted in the middle. If the ice pops don't easily come out of the cups or molds, run the bottoms quickly under cool water. Don't use hot water, or the pops will melt too much.

How to Make It

Step 1

Combine first 3 ingredients in a blender, and process until smooth. Pour mixture evenly into 6 (3-ounce) ice pop molds, leaving about 1 to 2 tablespoons purée in blender.

Step 2

Add blueberries to blender with reserved purée. Process until well blended; pour over pineapple mixture in ice pop molds. Insert wooden sticks, and cover if necessary to hold wooden sticks upright. Freeze 4 hours or until firm.

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