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380 minutes
380 minutes
- 300g fresh pineapple, peeled, diced
- 24.00 gm icing sugar mixture
- 21.00 gm lime juice
- 500g dairy-free coconut yoghurt
- Combine fresh pineapple chunks, powdered sugar, and freshly squeezed lime juice in a food processor and blend until a smooth consistency is achieved.
- Distribute half of the pineapple mixture into 8 x 1/3-cup ice-block moulds. Layer with half of the yogurt. Repeat layering with remaining pineapple mixture and yogurt. Freeze for 20 minutes until slightly firm. Insert sticks and freeze for 6 hours until solid.
- Briefly immerse the brie molds in hot water. Unmold the ice blocks and serve promptly.
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Pina colada
Transport yourself to a tropical paradise with this classic 1952 Puerto Rican cocktail made with rum, pineapple, and coconut cream. Feel the warm sand beneath your toes as you sip on this refreshing drink.