1 can coconut cream
1/2 can crushed pineapple
You will need a flexible muffin tray and paddle pop sticks.
Cut them in half and place one in each muffin hole
Slice your strawberries. I only used a quarter one in these as the hole is so small.
Pop a sliced banana into your food processor or blender
Add the can of coconut milk
And the half can of pineapple.
Blend until smooth.
Fill the muffin tray and freeze over night.
I also made ones for us and I used a whole strawberry in each (sliced up).
As you can see there is still a lot of mixture left.
I only have one muffin tray so I’m just fridging the rest until tomorrow, then I’ll put the ice creams in a container in the freezer and make some more 🙂 the container will also keep them nice and fresh.