When you are sweltering in a summer heatwave sometimes the only dessert to relieve you is a tempting cold ice cream so these piña colada ice lollies would be the ideal alternative. 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 piña colada ice lollies 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!
Making the Piña Colada Ice Lollies
To make the piña colada ice lollies you need to find a very ripe pineapple to make this recipe work. So plan the recipe 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.
Instead of using coconut milk, 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.
Ice Lolly Moulds
I searched high and low before finding the prefect ice lolly mould. 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. I love the fact that it has a lid so you don’t get a sticky ice freeze on the top and 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 we’ve lost!
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. When ready, 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!
If you like this then try my recipe for Elderflower and Lime Cordial. Freeze in ice lolly moulds for another superb summer ice cooler!
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