Pineapple Freeze

This weekend, hubby and I enjoyed a new treat.

I was actually surprised that hubby liked it, but "coconut" seems to be growing on him.

It was one of those "easy-peezy" recipes and has already been requested again.

The original recipe was to be made as a pie (in a nut or graham crust),

but I just threw it in a parchment lined 8x8 pan.

It might work really good in a silicone muffin tin or mold.

I also thought that it would make great popsicles in the summer months.

Pineapple Freeze

1 can (20oz) crushed pineapple in 100% juice

1 can (13.6oz) coconut milk

1/2 tsp pure vanilla extract

1/4 tsp salt

2 tbsp pure maple syrup

 3 tbsp virgin coconut oil

Blend all ingredients in blender until very smooth.
Pour into a prepared pie crust in an 8 inch or 8.5 inch pan
OR into the bottom of an 8.5-inch springform pan or 8x8 pyrex.
Freeze 4 hours or until firm but not yet hard,
or freeze longer and thaw at least 2 hours before slicing and serving.

Looking forward to trying it again with some frozen mandarin oranges - 

kind of an orange julius thing (may need a little honey in that one).