Although it’s inspired by the classic cocktail, this recipe is alcohol-free, so can be enjoyed by all the family.
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.
Pour the coconut cream into a bowl and stir in half the lime syrup mixture.
Using a food processor, blitz the remaining syrup with the chopped pineapple.
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.
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.
To serve, dip the mould bases briefly into hot water and carefully remove the lollies.
See more Dessert recipes