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Tropical lollies recipe

Tropical lollies recipe

12 ratings

Starring a tropical medley of pineapple, lime, basil, ginger and kiwi, these are not your average ice lollies. The perfect way to beat the heat this summer, these frozen treats even have the added bonus of being guilt-free, as they are low in fat and saturates, a source of vitamin C and suitable for vegan, dairy and gluten-free diets. See method

  • Serves 8 (makes 8 lollies)
  • 20 mins to prepare, plus freezing
  • 38 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 x 500g pack pineapple fingers
  • 1 lime, zested and juiced
  • 1 tbsp rum (optional)
  • 1 tbsp caster sugar
  • 1 tbsp roughly chopped basil leaves, plus 8 small leaves
  • 1/4 tsp grated fresh ginger
  • 1 kiwi, peeled, topped and tailed, and sliced into 8 rounds
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    9g 10%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 9g Protein 0.4g Fibre 0g


  1. Chop 350g (12 2/3oz) pineapple into chunks. Whizz in a blender with the lime zest and juice, rum (if using), 2 tbsp water (3 tbsp if not using rum), the sugar, chopped basil and ginger, until a smooth green purée forms.
  2. Chop the remaining pineapple into small pieces and divide between 8 lolly moulds. Put a slice of kiwi and a small basil leaf in each (see tip). Pour in the pineapple mixture, pop in the lolly sticks and put in the freezer for at least 3 hours, or until frozen solid. To unmould, dip the lollies briefly in hot water just beforeserving. They will keep in the freezer for up to five days.

Tip: To get the fruit and basil leaves to show on the lollies, make sure you press them into the sides of the moulds.

See more Fruity summer dessert recipes

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