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These vegan pineapple-basil pops are a great alternative to store bought pops. They are so easy and absolutely delicious.

Cool Pineapple-Basil Pops [Vegan]

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Calories

41

Serves

4

Cooking Time

5

Ingredients You Need for Cool Pineapple-Basil Pops [Vegan]

  • 1 1/2 cups of fresh pineapple juice
  • 3/4-1 cup fresh basil

How to Prepare Cool Pineapple-Basil Pops [Vegan]

  1. All you need to do is place the pineapple juice and basil into a blender and blend until they are well combined and the basil has broken down. Then place some baking cups onto a small tray and pour the pineapple and basil juice into the cups and place the tray in the freezer.
  2. Wait until the pops have almost frozen through and/or a firm enough for you to be able to place a paddle pop stick into each then pop the sticks in the middle of each pop and allow them to freeze completely and serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

Notes: If you have a juicer that presses, you can just pop the basil leaves into the juicer, as you juice the pineapple and it will press the basil beautifully. Otherwise, simply blend the basil into the pineapple juice as the recipe explains and then evenly strain the mix if you don’t want any “bits." I had a VERY sweet pineapple, so if your pineapple is not SUPER sweet your results will be different and you may need to add a little agave or pure maple syrup.

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Nutritional Information

Per Serving: Calories: 41 | Carbs: 11 g | Fat: 0 g | Protein: 0 g | Sodium: 2 mg | Sugar: 8 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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The Kind Cook

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The Kind Cook is the creation of Melanie from Melbourne, Australia.  Mel is a qualified chef who trained and cooked professionally in Australia for 10 years. She then lived and worked professionally in Canada and the UK. She is an avid world traveler, vegan food blogger, cooking teacher, impassioned food photographer, freelance magazine writer  and zealous foodie of over twenty years.

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