likebyregina Hot summer is still not leaving Vancouver, which is good news for me – I can make more popsicles. Recently, everyone is talking about this Taiwanese Pineapple Cake Ice Cream Bar from a Taiwanese brand, A-Chino. It was expensive, which is around $10 for 3 bars. So I decided to replicate this popsicle and made my own version.
In this recipe, I used coconut milk instead of regular milk. First, pineapple never goes wrong with coconut; and secondly, coconut milk won’t have this “icy” texture, unlike regular milk. Without adding condensed milk and whipping cream, this treat is lower in sugar and calorie. And btw, if you don’t know which popsicle I am trying to replicate – here’s an image of it.
Taiwanese Pineapple Cake Ice Cream Bar
Ingredients
Pineapple Filling
- 1 can sliced pineapple or fresh pineapple approx. 300g
- 30 g sugar
- 30 g honey
Coconut Pineapple Popsicle Base
- 250 mL full fat coconut milk
- 2/3 cup fresh pineapple juice
- 1.5 tsp parmesan cheese powder
Toffee Caramel Sauce
- 30 g sugar
- 2 tbsp water
- 30 g whipping cream
- A pinch of salt
Toasted Walnut
- Unsalted walnut
- Parmesan cheese powder
Instructions
Pineapple Filling:
- Pour the pineapple juice inside the can into a small bowl. Set aside.
- Dice the pineapple into fine pieces. Big pieces of pineapple will create chunky pineapple jam. Therefore, it is important to dice them into small, fine pieces.
- Put the diced pineapple pieces in a saucepan, along with sugar and salt. Boil it with medium to medium-high heat. Stir constantly.
- Once the water starts to evaporate, add the honey. Continue to stir constantly, until the moisture is fully evaporated, and the pineapple becomes caramelized and sticks together. This process takes approximately 15-20 minutes.
- Once it is ready, the pineapple filling is ready. Cover the bowl with plastic wrap and place in the fridge overnight or for at least 30 minutes.
Coconut Pineapple Popsicle Base
- In a bowl, combine coconut milk, cheese powder, and the set-aside pineapple juice. Mix until combined.
- Add in popsicle sticks to the popsicle moulds, fill the mould 1/2 full with the coconut milk mixture. Put in the freezer for at least 30-45 minutes.
- Once the surface of the popsicles is frozen, you can add a thin layer of the pineapple filling. Fill the mould with more coconut milk.
- Freeze overnight and remove the popsicles from the mould. Drizzle with toffee caramel sauce and sprinkle with some toasted walnut. Ready to serve.
Toffee Caramel Sauce
- In a saucepan, combine water and sugar. Boil in under medium to medium-high heat. Do not stir during this process.
- Once it starts to turn yellow-ish, remove the saucepan immediately from the heat. Pour the whipping cream in. Be careful as it might splash.
- Add salt. Stir well until combine. It should be slightly runny, but it will thicken once cool.
- Pour into an airtight container. Let it cool before putting into the fridge. You can use this sauce for coffee, tea, or other desserts.
Toasted Walnut
- Preheat the oven at 190 °C or 375 °F.
- Line a baking pan with aluminum foil. Pour the walnut evenly on it. Toast for 5 minutes.
- Pour into a ziplock bag. Crush it into powder-like pieces. Add in the cheese powder.
- Pour it back on the baking pan. Toast for another 3 minutes.
Reference for Toffee Caramel Sauce: YouTube Video from Princess Linda’s Kitchen
