Piña colada ice lollies

Name: Piña colada ice lollies
Total time: 10 min
Yield: 8
Ingredients: ½ a ripe pineapple (400g); 1 x 160 g tin coconut cream; 1 teaspoon runny honey; 1 lime; 160 ml coconut rum

Frozen cocktails for grown-ups

“I’m channeling retro summertime vibes with these fruity boozy lollies. Leave out the rum if you wish, but they’re much more fun if you don’t! ”

Makes 8

Cooks In10 minutes plus freezing time

DifficultyNot too tricky

Fruit Summer cocktails Cocktails

Nutrition per serving

Calories 137 7%
Fat 7g 10%
Saturates 6g 30%
Sugars 6.7g 7%
Salt 0g 0%
Protein 1g 2%
Carbs 6.7g 3%
Fibre 0.6g -

Of an adult's reference intake

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Ingredients

½ a ripe pineapple , (400g)
1 x 160 g tin coconut cream
1 teaspoon runny honey
1 lime
160 ml coconut rum

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Method

Top and tail the pineapple, then slice off the skin. Quarter lengthways, remove the core, then roughly chop and transfer to a blender.
Add the coconut cream, then fill the empty tin with rum and add to the blender along with the honey. Squeeze in the lime juice and blend until smooth.
Divide the mixture between 8 ice lolly moulds, then pop a stick into each one. Put the ice lollies in the freezer for at least 4 hours, or until solid.

Tips

EASY SWAPS
– If you can’t find coconut cream, use full-fat coconut milk instead.
– Feel free to use a 435g tin of pineapple (and its juice) instead of the fresh pineapple.
– For kids or teetotallers, replace the rum with coconut water.

GO VEGAN
– Replace the honey with vegan honey, agave nectar or brown rice syrup.