Piña colada ice lollies

Frozen cocktails for grown-ups

Piña colada ice lollies

Piña colada ice lollies

Makes 8
Cooks In10 minutes plus freezing time
DifficultyNot too tricky
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
Tap For Method


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


  1. Top and tail the pineapple, then slice off the skin. Quarter lengthways, remove the core, then roughly chop and transfer to a blender.
  2. 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.
  3. 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.


– 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.

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