Just because we are nearing the end of summer doesn’t mean we have to forfeit our favourite summer desserts… in fact these piña colada ice lollies are delicious all year round. I mean cocktails are allowed all year round so why not ice lolly cocktails too! These can be made child friendly without the Malibu but for us adults it’s the coconut flavour of the Malibu that enhances the flavor of the piña colada ice lolly even more…
These remind me of sipping piña colada cocktails in Puerto Rico … the sound of the waves, the crystal clear sea, sunshine and partying on the beach. In Puerto Rico piña coladas are served topped with cream and a cherry on top…
So go and escape with this recipe ….and just like Rupert Holmes hit song Escape (Piña colada) sing along to the lyrics:
“That you liked Piña Coladas, and getting caught in the rain
And the feel of the ocean, and the taste of champagne
If you like making love at midnight, in the dunes of the cape
You´re the love that I´ve looked for, come with me, and escape”
We can still dream anytime of the year!
Ok back to reality and making the piña colada … you need to find a very ripe pineapple to make this recipe work. So try to plan ahead and buy your pineapple a few days in advance to ripen. You want to be able to taste the pineapple! Peel and core the pineapple and cut it into cubes.
Although coconut milk is used in the actual cocktail I prefer to use thick coconut cream to give the piña colada ice lolly an ice-cream texture and less of the icy texture. I place 2 tins of coconut milk in the fridge for several hours until cold. Then spoon off the thick coconut cream from the top then reserve the water for your favourite smoothie or recipe using coconut water.
Use fresh pineapple juice by making it in your juicer if you can as this gives you a thicker and fresher juice. If not then buy your favourite brand of fresh pineapple juice. Place all the ingredients into your blender and pulse until smooth. It’s as simple as that! I prefer to add the honey 1 tablespoon at a time and taste as I go along. It depends on how sweet you like the ice lolly and also depends on the sweetness of the pineapple and pineapple juice. The mixture should be thicker than a smoothie but not as thick as ice cream.
So…now to the ice lolly moulds. There are so many on the market and believe me I have bought so many different models. But this mould made by Norpro is the best. What I love about it is the shape and the ridges, the fact that it has a lid so you don’t get a sticky ice freeze on the top and that the lid holds the ice cream sticks in place. Being able to use wooden ice lolly sticks is the bees knees as you don´t want to know how many ice lolly sticks I’ve lost… yes I blame the kids for that as they think they can just throw them away when they have finished (even if they are part of that expensive ice lolly set I just bought!)
So just pour the mixture into the ice lolly mould using a jug leaving a little space for the lid and the stick. Place in the freezer for more than 4 hours or until ready to eat.
Take out the mould and either leave to stand for 5 minutes or run the base under a warm tap for 20 seconds until loose enough to pull out. Dip them in desiccated coconut and devour straight away!
- 3 cups fresh pineapple
- 1 cup coconut cream
- 1 cup fresh pineapple juice
- 1 tablespoon lime zest
- 2-4 tablespoons raw honey
- 4 tablespoons dessicated coconut
- 3 tablespoons Malibu or any coconut rum
- 1 tablespoons ground flaxseeds, optional
- Place 2 tins coconut milk in the fridge for several hours. Skim the top to remove the thick coconut cream. Reserve the milk for a smoothie or any other recipe requiring coconut water. Peel and core the fresh pineapple and cut into cubes. Place in a food blender.
- Add the remaining ingredients and pulse until well combined.
- Using a jug, pour the pina colada mix into the ice lolly moulds and freeze for 4 hours or until ready to eat.
- Just before eating remove the mould from the freezer and leave for 5 mo¡inutes to loosen or run under a warm tap for 20 seconds. Careful move them before removing slowly from the mould.
- Dip them in dessicated coconut and eat immediately.
- The amount of honey you use depends on how sweet you like the ice lollies... you can add honey one tablespoon at a time to taste and add more if you feel it isn't sweet enough