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Piña colada ice lollies recipe

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

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

  1. 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.
  2. 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.
  3. 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.

See more Dessert recipes

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