Piña colada ice lollies
Item 1 of 1
Sally's piña colada ice lollies combine all the classic ingredients from this tropical cocktail in a boozy frozen lolly. Easy to make at home, these feature a hit of coconut liqueur along with fresh pineapple and coconut. Complete with the cherry on top, all you need is some summer sun...
First published in 2016
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Ingredients
Metric
Imperial
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
SAVE RECIPE
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
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