Piña colada ice pop

A refreshing summertime pick me up.  The riper the pineapple, the sweeter and more delicious your ice lolly will be.

You can use homemade coconut cream or canned coconut milk for a thicker and creamier ice lolly.

If you don’t have an ice pop mould, you can freeze these in a small freezer safe cup. When the ice pop is almost frozen, you can then insert the stick and return to the freezer to freeze until solid.

INGREDIENTS

2 cups fresh pineapple, diced (about half a small ripe pineapple)

250ml/1 cup coconut cream

1 teaspoon lime juice

1 – 2 drops rum extract (optional)

METHOD

Prepare the pineapple by removing the top and the peel. Dice the pineapple.

In a blender, whizz the chopped pineapple with the coconut cream, lime juice and rum extract (if using). Blend until smooth and creamy.

Set the ice pop mould on a baking tray (one that will fit in the freezer). Pour the mixture into the ice pop moulds and freeze the ice pops overnight. When frozen solid