- 450g fresh pineapple chunks
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 4 tbsp Malibu
- zest and juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp icing sugar
- 100ml coconut cream, plus 2 tbsp extra for dipping
- 2 tbsp desiccated coconut
Whizz the pineapple in a food processor until it is quite smooth but still has some texture. Add the Malibu, 2 tbsp lemon juice zest, icing sugar and coconut cream and whizz again to combine. Taste the mixture – it should be sweet and sharp. Add more lemon juice or icing sugar if needed. Divide between the lolly moulds and freeze for 1 hr until thick enough to hold a lolly stick upright. Push a lolly stick most of the way into each mould and freeze for another 6-8 hrs until solid.
Meanwhile toast the coconut flakes in a dry pan until they are a light golden colour. Pull the lollies by their sticks to remove them from the mould. If they are stuck dip the mould in hot water for 10 secs and try again. Dip the tip of each lolly in the extra coconut cream then roll in the desiccated coconut. Either serve straightaway or wrap each lolly in baking parchment and store in individual airtight freezer bags for up to 1 week.