Leave the pistachio nuts off the garnish if making for kids and just serve as it! This makes a lot of pops, if you don’t have enough moulds, use plastic cups and insert a paddle pop stick after 1hr of freezing or freeze in a metal or plastic container and scoop or cut into slices for a nice summers dessert!
Note: You will need for freeze for 6 hours.
375ml can evaporated milk
395ml can sweetened condensed milk
1 cup thickened cream
440g can crushed pineapple in syrup
1/2 teaspoon ground cardamom
Place all ingredients into a food processor or blender and puree until smooth. Pour into 12 x 1/2 cup capacity moulds or cups and freeze for 6hr or overnight.
Before serving, run the moulds under warm water to loosen. Garnish with chopped pistachios to serve.