When I was little, me and my siblings always used to make our own ice lollies during the summer holiday. Sometimes we took small fruit yoghurts, put a stick in them and froze them overnight. Another time, we filled up plastic ice lolly moulds with orange and apple juice. I felt like revisiting the frosty lollies, that were such a big summer hit growing up, with a somewhat healthier twist and by using proper ice lolly moulds. The good thing about ice lollies are that they are more accessible than ice cream and takes less effort to make. Ice lollies might also be a good way to sneak in extract fruit and veggies.These lollies are inspired by the classic cocktail, Piña colada.Piña colada is a cocktail consisting of rum, pineapple and coconut. Although, these are inspired by the classic cocktail, this recipe is alcohol-free, so it can be enjoyed by the whole family. I like that these lollies only require three ingredients, coconut cream, pineapple and honey ( marple syrup). Make these lollies, leave them in the freezer for a few hours, while you are out enjoying the sun. These ice lollies are creamy, perfectly sweet and guaranteed to put you in a summer mood.
1 1/2 cup/ 200 gram fresh pineapple
1 can coconut cream ( or full fat coconut milk).
1 tbsp honey or maple syrup
- Whizz the pineapple in a food processor until it is quite smooth but still has some texture.
- Add the coconut cream and honey ( marple syrup) whizz again to combine.
- Taste the mixture – it should be sweet and sharp.
- Divide between the lolly moulds and freeze until firm- for about 4-6 hours.
- To remove the molds, let thaw slightly by setting at room tempreature or dipping in warm water to help loosen.
- Enjoy immediatly and store leftover well covered in the freezer for a couple of weeks.