PIÑA COLADA
ICE LOLLIES
If you like piña coladas... then you'll love this recipe from Sarah Britton's debut cookbook My New Roots. A refreshing summer treat that will transport you to tropical climes, she's added passion fruit to the blend to give it a deliciously tangy twist.
If you like piña coladas... then you'll love this recipe from Sarah Britton's debut cookbook My New Roots. A refreshing summer treat that will transport you to tropical climes, she's added passion fruit to the blend to give it a deliciously tangy twist.
INGREDIENTS
- 8 medium passion fruit
- 3 cups / 375g chopped fresh (not canned) pineapple
- 1 (14 ounce / 400ml) can full-fat coconut milk
- 2 tablespoons raw honey or pure maple syrup
YOU WILL NEED
- Small bowl
- Ice lolly moulds
- Blender
METHOD
- 1.Scoop out the flesh from the passion fruit into a small bowl and set it aside. (You will have about 1 cup / 250 ml total fruit pulp.)
- 2.Combine the pineapple, coconut milk, and honey in a blender, and blend on high speed until smooth.
- 3.Into each ice lolly mould, pour a small amount of either the pineapple-coconut blend or the passion fruit pulp, and then alternate between the two until you’ve almost reached the top (leave a small amount of space at the top to allow the liquid to expand slightly in the freezer). Using an ice lolly stick or skewer, stir the liquids a little bit to create a marble effect.
- 4.Insert an ice lolly stick in each mould, and freeze until completely frozen, about 4 hours.
- 5.To serve, run each mould under warm water until the ice lolly easily slides out.
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