Piña Colada Pops
- 1 1/2 cups cold coconut milk
- 1/2 cup cold half-and-half
- 1/3 cup granulated sugar
- 1/4 teaspoon fine salt
- 2 teaspoons unflavored powdered gelatin
- 3 large egg yolks
- 3 tablespoons unsalted butter, cut into small pieces
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple
- OPTIONAL: Toasted Coconut and Toasted Slivered Almonds
- Please note that you will need popsicle molds to freeze the Piña Colada mixture in.
- Place coconut milk, sugar, and salt in a medium saucepan over medium heat and stir until the sugar has completely dissolved, about 3 to 4 minutes.
- Meanwhile, pour the 1/2 cup half-and-half into a small bowl. Sprinkle the gelatin evenly over the surface and let stand until the gelatin softens, about 3 minutes. Gelatin will look wrinkled.
- Place egg yolks in a medium heatproof bowl and whisk until smooth, about 1 minute.
- Remove the coconut milk mixture from the heat and slowly pour about half of it into the egg yolks, whisking constantly until incorporated. Pour the coconut milk/egg mixture back into the pan and add the gelatin mixture and the butter. Cook over low heat, whisking constantly, until the butter melts, the gelatin dissolves and no longer feels grainy, and an instant-read thermometer registers 160°F, about 5 minutes. (Do not let the mixture boil or go above 170°F. The gelatin will not set properly and the eggs may curdle.)
- Remove the saucepan from heat and stir in the vanilla. Set a fine-mesh strainer over a medium heatproof bowl and pour the mixture through the strainer. Discard the solids. Add crushed pineapple and divide the mixture among the pop molds and freeze until frozen, about 3 hours.
- OPTIONAL: Once frozen, you may roll the pops into a mixture of toasted coconut and slivered almonds. A little chocolate doesn’t hurt either.