[RECIPE] A-Chino Pineapple Cake Ice Cream Bar

Hot summer is still not leaving Vancouver, which is a good news for me – I can make more popsicles. Recently, everyone is talking this Pineapple Cake Ice Cream Bar (鳳梨酥雪派) from a Taiwanese brand, A-Chino (阿奇儂). It was expensive, which is around $10 for 3 bars. So I decided to replicate this popsicle and made my own version.

My version of A-Chino Pineapple Cake Ice Cream Bar

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.

A-Chino Pineapple Cake Ice Cream Bar
More photo of my popsicles

Taiwanese Pineapple Cake Popsicles

Prep Time 45 mins
Freezing Time 1 d
Total Time 1 d 45 mins
Course Dessert, Snack
Cuisine Taiwanese
Servings 8 mini popsicles


  • Silicone Spatula
  • Popsicle Mould
  • Saucepan


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


Pineapple Filling:

  • Pour the pineapple juice inside the can into a small bowl. Set aside.
  • Dice the pineapple into fine pieces. Big pieces of pineaple 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 are sticking 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 at least 30 minutes.

Coconut Pineapple Popsicle Base

  • In a bowl, combine coconut milk, cheese powder, and the set-aside pineapple juice. Mix until combine.
  • 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.
Keyword A-Chino, Pineapple Cake, Taiwanese-Style

Reference for Toffee Caramel Sauce: YouTube Video from Princess Linda’s Kitchen

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