Piña colada ice lollies recipe
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
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
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
Each serving contains
- Energy
- 1000kJ 246.0kcal
- Fat
- 12g
- Saturates
- 8g
- Salt
- 0.0g
- Sugars
- 15g
of the Reference intake
Carbohydrate 16.6gProtein 2.2gFibre 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.
- See more Dessert recipes
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.
