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10 minutes
- ½ a ripe pineapple (400g)
- 1 x 160 g tin coconut cream
- 1 teaspoon runny honey
- 1 lime
- 160 ml coconut rum
- Prepare the pineapple by removing the top and bottom, slicing off the skin, quartering lengthways, removing the core, and roughly chopping. Place the pineapple in a blender. Add the coconut cream, rum, honey, and lime juice. Blend until smooth. Pour the mixture into 8 ice lolly moulds, insert a stick into each one, and freeze for at least 4 hours until solid.
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