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Pina Colada Day Recipe: Pina Colada Lollies

It wouldn't be Pina Colada Day without a Pina Colada!

Pina Colada Lollies

The cool and refreshing combination of pineapple, coconut and rum will delight grown-up ice pop lovers. A perfect way to beat the summer heat, these are elegant enough to impress and far too delicious to resist.


600 g / 1.32 lb pineapple flesh, finely diced
200 ml / 7 fl oz coconut milk
6 tbsp caster sugar
2 tbsp white rum


1. Drop 1 tablespoon of the diced pineapple flesh into each of 8 x 100 ml/3½ fl oz ice pop moulds.
2. Put the remaining pineapple flesh in a blender with the coconut milk, sugar and rum and whizz until smooth.
3. Sieve using a fine metal sieve, pressing down to extract all the juice. Discard the solids. Pour the mixture into the ice pop moulds. Insert the ice pop sticks and freeze for 6–8 hours, or until firm.
4. To unmould the ice pops, dip the frozen moulds into warm water for a few seconds and gently release the pops while holding the sticks.

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