Homemade ice lollies are healthier and cheaper than store-bought. Frozen pineapples are a thrifty way of creating refreshing ice lollies, perfect for long summer days. These coconut and pineapple ice lollies are bursting with goodness – packed with antioxidants.
Coconut and pineapple ice lolly ingredients
- Frozen pineapple: I’ve used pineapple in this recipe, but you can use fruit you like – either on their own or in combination.
- Coconut milk: Use full fat coconut milk from a tin. It’s thick and creamy and makes the creamiest ice lollies.
- Extra virgin coconut oil: Coconut oil adds to the coconut flavour and freezes well.
- Cashew butter: This recipe works best with a smooth, thick, well-blended cashew butter. Avoid using almond butter that has settled with a layer of oil on the top and dried-out cashew butter underneath.
- Honey: For a touch of sweetness. You can use maple syrup if you want to make this recipe vegan.
- Pure vanilla extract: Make sure you get pure vanilla extract and not vanilla flavouring.
- Desiccated coconut: Use unsulphured and unsweetened.
HOW TO MAKE coconut and pineapple ICE LOLLIES
It couldn’t be easier to make these ice lollies. First, you need an ice lolly mould, I used this ice lolly mould. Make a batch in just two simple steps:
- Blend: Place the pineapple, coconut milk, coconut oil, cashew butter, honey and vanilla extract an in a blender and blend until smooth. Then stir in the desiccated coconit.
- Freeze: Pour the mixture into silicone moulds and add ice lolly sticks. Place in the freezer for at least 6 hours (or overnight) to set.
That’s it! Remove from the freezer and allow to sit for 5 minutes before turning out. Enjoy!
STORING ICE LOLLIES
Store the ice lollies in their moulds, or in an airtight glass container between sheets of plastic-free baking parchment or beeswax wraps to prevent them from sticking together.
I hope you enjoy this coconut and pineapple ice lolly recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Menopause Kitchen Community.
Coconut and pineapple ice lollies
Ingredients
- 350 g frozen pineapple chunks
- 400 ml can full fat coconut milk
- 60 g extra virgin coconut oil melted
- 60 g smooth cashew butter
- 1 tbsp honey or pure maple syrup
- 1 tsp vanilla extract
- 2 tbsp desiccated coconut unsweetened and unsulphured
Instructions
- Place the pineapple, coconut milk, coconut oil, cashew butter, honey and vanilla extract in a blender and blend until smooth. Stir in the desiccated coconut.
- Pour the mixture into silicone moulds and add ice lolly sticks. Place in the freezer for at least 6 hours (or overnight) to set. Remove from the freezer and allow to sit for 5 minutes before turning out.
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