Pineapple-Lime Popsicles

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I have been getting more and more requests for coconut-free recipes, so this one is for you guys — fresh pineapple lime popsicles! If you haven’t tried making pops at home before, they are fun and addictive. The only thing you need is a mold (I use this one) and some food-grade popsicle sticks. Definitely a worthy investment for making simple summer treats while staying on the Autoimmune Protocol!

pineapple lime pops2
Pineapple-Lime Popsicles
 
Serves: 8-10
Ingredients
Instructions
  1. Combine the pineapple, lime juice and sea salt in a blender and blend on high for a minute, to thoroughly mix.
  2. Fill your popsicle molds with the mixture, making sure to leave a little space at the top of each one to give them some room to expand as they freeze.
  3. I like to let them freeze for 20-30 minutes before putting the popsicle sticks in so that they don't fall all of the way in as they set.
  4. Give them 6 hours or so in the freezer. Makes 8-10 popsicles.
  5. Note: The pulp always seems to separate from the pineapple and lime juice when I make these, but I still think they taste great and love keeping it. If you want, you can substitute 2½ cups of pineapple juice for the fresh pineapple and they will be more uniform.

 

 

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

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