Piña colada ice lollies

8
15 minutes

Ingredients

Piña colada ice lollies

  • 1/2 fresh pineapple, cut into small chunks
  • 1/2 coconut, flesh cut into small pieces or shavings
  • 8 glacé cherries
  • 240ml of coconut water
  • 120ml of Malibu, or other coconut liqueur
  • 120ml of pineapple juice

Method

1
Divide the pineapple chunks, the coconut pieces (about 2–3 pieces each) and cherries between 8 ice lolly moulds
2
In a jug, mix together the coconut water, Malibu and pineapple juice then pour over the fruit to fill up the moulds
3
Position the lolly sticks then freeze for at least 6 hours, or preferably overnight, until solid
4
To release the lollies, warm the moulds gently between your hands or run under warm water