School holidays has graced us with its presence again folks, and if you are anything like me during this chaotic time, keeping the kids occupied can be a huge mission. Since my little one is such a fussy little eater, trying to get him excited about spending time with me in the kitchen is simply impossible. These Pineapple and Ginger Popsicles however, motivated him to be present and even had him slicing the pineapple (even though I heard loads of groaning sounds because apparently slicing pineapple is gross) with much effort and willingness.
And that is exactly why these Pineapple and Ginger Popsicles should be a must do activity this school holiday. The recipe is fairly easy, and depending on your kids’ skill level in the kitchen, they might even be able to pull this off by themselves. A nifty popsicle mold is a must. Not only is it a REAL fruity treat, without any nasty stuff but it also includes my favorite ingredient GINGER, with so many health benefits – the kids will not only love the taste but they will also feel great.
I gathered my trusty juicer for this job and you simply have to juice a pineapple, lemon and fresh ginger. To the molds with this zesty fruit juice and in the freezer they go overnight.
You can just leave it all right here, as these popsicles are basically good to go once frozen. However, I thought to jazz them up a bit with melted dark chocolate and delicious nibbles of toasted coconut flakes to complete this tropical ice treat.
How are you keeping the kids busy and active during school holidays? Drop a comment below and let’s chat!
| Prep Time | 5 min |
| Cook Time | 0 min |
| Servings | popsicles |
- 1 large pineapple peeled, cored and sliced into chunks.
- 5 cm fresh ginger
- 1 lemon
- 100 gr dark chocolate optional
- 4 tablespoons toasted coconut flakes optional
Ingredients
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- Place the pineapple, ginger and lemon in a juicer and juice it all.
- Pour the juice into freezer friendly popsicle molds and freeze overnight.
- Melt the dark chocolate over a double boiler and drizzle over popsicles. Serve with toasted coconut flakes.
