Pina Colada fruit ice

Ingredients:

• 0.5 cup coconut milk
• 1/3 cup sugar
• Half a two-kilogram pineapple, peeled and cored
• 2 tbsp. l. cocoa nibs
• Special equipment: 4 ice cream molds of 120 ml each, or 6 molds of 90 ml each; 4-6 ice cream sticks

Preparation:

1. In a small saucepan, combine coconut milk, sugar, and a pinch of salt and place over medium heat. Heat, stirring occasionally, for about 5 minutes, until all the sugar has dissolved. Cool completely at room temperature, at least 30 minutes.
2. Meanwhile, coarsely chop 3/4 of the prepared pineapple (you should get 2 heaping cups). Cut the remaining pineapple into 0.8 cm pieces (about the size of a large corn kernel).
3. In a blender, combine the sweetened coconut milk and chopped pineapple until smooth, scraping down the sides as needed to remove any splatter. Pour the mixture into a large measuring cup with a liquid spout. Stir in the remaining pineapple chunks and cacao nibs.
4. Pour the mixture into popsicle molds, leaving 0.5 cm from the top (the mixture will expand). Insert popsicle sticks and freeze for at least 5 hours or overnight. Once the ice cream is ready, remove it from the molds and enjoy.