Ingredients

• 1/2 cup coconut milk
• 1/3 cup sugar
• Kosher salt
• 1/2 a 4-pound pineapple, peeled and cored
• 2 tablespoons cocoa nibs

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Instructions

1. Special equipment: Four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks
2. Cook the coconut milk, sugar and a pinch of salt in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Let cool completely at room temperature, at least 30 minutes.
3. Meanwhile, roughly chop 3/4 of the pineapple half (you should have a heaping 2 cups of chopped pineapple). Cut the remaining pineapple into 1/3-inch pieces (about the size of a large corn kernel).
4. Puree the cooled coconut milk mixture and roughly chopped pineapple in a blender until completely smooth, scraping down the sides partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining pineapple pieces and the cocoa nibs.
5. Pour the mixture into the molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.