Piña colada ice lollies

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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

Ingredients

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Imperial

Piña colada ice lollies

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
First published in 2016

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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