Hawaiian Tropical Cakesicles

Ingredients

• 1 cup coconut cream (preferably full-fat for rich flavor)
• 1/2 cup granulated sugar (adjust sweetness to your preference)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup crushed pineapple (drained well)
• 1/2 cup coconut cream
• 2 tablespoons honey or agave syrup (optional)
• 1 cup white chocolate chips
• 1 tablespoon coconut oil
• Shredded coconut (unsweetened)
• Diced tropical fruits (like mango or kiwi)

Instructions

1. Prepare Your Molds: Lightly grease your homemade cakesicle molds with cooking spray.
2. Make the Coconut Cream Base: In a mixing bowl, combine the coconut cream, granulated sugar, vanilla extract, and salt. Whisk until smooth and creamy.
3. Add the Pineapple Layer: In another bowl, mix the crushed pineapple with 1/2 cup of coconut cream and honey (if using). Stir until combined.
4. Layer the Mixture: Fill the bottom of each mold with the coconut cream base, smoothing it with a spatula. Follow with a layer of the pineapple mixture. Repeat until the molds are filled, ensuring the last layer is the coconut cream.
5. Insert Sticks: Carefully insert popsicle sticks into each cakesicle, ensuring they are centered.
6. Freeze: Place the molds in the freezer for at least 4 hours, or until completely frozen solid.
7. Prepare the Chocolate Coating: Melt the white chocolate chips and coconut oil together in a microwave-safe bowl until smooth.
8. Unmold the Cakesicles: Once frozen, carefully remove the cakesicles from the molds.
9. Dip in Chocolate: Dip each cakesicle into the melted chocolate, allowing the excess to drip off.
10. Add Toppings: Immediately sprinkle shredded coconut and diced tropical fruits over the chocolate coating before it sets.
11. Chill Again: Place the coated cakesicles on a baking sheet lined with parchment paper and return them to the freezer for about 30 minutes or until the chocolate hardens completely.