10 mins plus freezing time
Not Too Tricky
makes 8
About the recipe
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!
Ingredients
½ a ripe pineapple (400g)
1 x 160g tin coconut cream
1 teaspoon runny honey
1 lime
160ml coconut rum
Top Tip
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.
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.
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