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Piña colada ice lollies recipe

21 ratings

This tropical treat is perfect for a hot summer's day – super sweet pineapple and creamy coconut combine with white rum for a boozy dessert that will transport you to the shores of the Caribbean. See method

Makes 4
Takes 20 mins plus 5 hrs freezing
246 calories / serving
Freezable
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

432g tin pineapple chunks in juice
90ml white rum
3 tbsp coconut cream (from a 160ml tin)
2 large limes, zested
10g desiccated coconut
175g dark chocolate (70% cocoa solids), chopped

If you don't have any limes, try a lemon instead

Each serving contains

Energy
1000kj
246kcal 12%
Fat
12g 17%
Saturates
8g 41%
Sugars
15g 17%
Salt
trace 0%

of the reference intake
Carbohydrate 16.6g Protein 2.2g Fibre 2.4g

Method

Drain the pineapple chunks, reserving the juice. Put 180g pineapple in a blender with 8 tbsp juice, the rum and coconut cream (use the hardened cream at the top of the tin). Blitz until smooth, then stir in the lime zest. Pour into 4 x 100ml lolly moulds and freeze for 4 hrs or until solid.
Put the desiccated coconut in a bowl and line a small board or tray with baking paper. Melt the chocolate in a small heatproof bowl set over a pan of simmering water, or microwave in 20-sec bursts, stirring between each, until melted.
Working one at a time, quickly dip each lolly in the bowl of chocolate, tilting the bowl to give a diagonal line and allowing excess chocolate to drip off. Scatter with the coconut and place on the prepared board. Transfer to the freezer for 1 hr for the chocolate to set.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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