These coconut and pineapple ice lollies are budget-friendly and healthier than store-bought versions. They only require four ingredients to make and the decorations desired. They are a tasty treat for both the young and old, and excellent thirst quenchers in the summer.
Tips & Tricks
People who would rather use fresh pineapple are free to do so. Just swap the tinned pineapple for fresh pineapple. Should the mixture look a little thick when it’s blended, add some water to the mixer until it reaches a consistency you’re happy with.
These lollies are great for hot summer days for people who want a bit of a kick when looking for something a little sweeter to snack on in between meals.
How to Make Them
Ingredients:
- 14 oz can coconut milk
- 14 oz can pineapple pieces in juice
- Zest and juice of a medium-sized lime
- 3 oz frozen raspberries
- 6 oz vegan dark chocolate, in pieces
- 1 tbsp coconut oil
- 3 tbsp desiccated coconut
- 10 ice lolly molds and sticks
Instructions:
1. Place the pineapple pieces plus the juice, the coconut milk, lime zest and juice, and raspberries into the blender. Blend this until smooth and then divide between the molds.
2. Insert the sticks and then place them in the freezer for 12 hours.
3. Once they have set, remove the lollies from the molds and place them back in the freezer on a baking tray. Remember to line it first.
4. Melt the chocolate and the coconut oil in a jug that is set over a pan of boiling water. Once it has melted, stir in the coconut and dip in each lolly. Shake off any excess chocolate and then sprinkle more coconut over it.
5. Return to the freezer to leave for 15 minutes before serving.