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Parve
Easy
10 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Yields 20 pops
1 pineapple (learn how to cut a whole pineapple with Sandy Leibowitz)
6 ounces semi-sweet baking chocolate, melted
1 teaspoon coconut oil
1 cup coconut flakes
Cut half-inch pineapple slices using a large knife. Hollow the core, trim the edges, and then cut into small triangles. Stick a lollipop stick into each pineapple wedge, pat dry, and set aside.
Dip pineapple pop into melted chocolate until halfway covered and lay on a baking sheet lined with Gefen Parchment Paper. Sprinkle with coconut flakes. Refrigerate to set.
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