Piña colada ice lollies recipe

4 ratings

Although it’s inspired by the classic cocktail, this recipe is alcohol-free, so can be enjoyed by all the family. See method

  • Makes 8 x 75ml (3fl oz) lollies
  • 10 mins to prepare and 10 mins to cook, 4 hrs 00 mins to cool
  • 115 calories / serving
  • Freezable

Ingredients

  • 75g (3oz) caster sugar
  • 1/2 lime, juiced
  • 160ml can coconut cream, shaken
  • 1/2 small fresh pineapple, peeled, cored and chopped

Each serving contains

  • Energy

    480kj
    115kcal
    6%
  • Fat

    7g 10%
  • Saturates

    6g 30%
  • Sugars

    13g 14%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 13g Protein 0.9g Fibre 0.3g

Method

  1. Put the caster sugar in a small pan with 45ml (3 tbsp) water. Warm until the sugar is dissolved, then increase the heat and simmer for a minute. Remove from the heat, allow to cool, then stir in the lime juice.
  2. Pour the coconut cream into a bowl and stir in half the lime syrup mixture.
  3. Using a food processor, blitz the remaining syrup with the chopped pineapple.
  4. Fill one-third of each lolly mould (if you don’t have moulds you can use empty, clean yogurt pots) with pineapple mixture. Fill another third with coconut cream mixture, then top up with pineapple mixture. Gently swirl with a skewer to create a marbled effect.
  5. Attach the mould handles or insert wooden sticks. To keep the sticks in place, put a strip of foil across the top of the mould, pierce and pop the stick through. Put the lollies in the freezer for at least 4 hours, or overnight.
  6. To serve, dip the mould bases briefly into hot water and carefully remove the lollies.

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