Piña colada ice lollies

Ingredients

• ½ a ripe pineapple , (400g)
• 1 x 160 g tin coconut cream
• 1 teaspoon runny honey
• 1 lime
• 160 ml coconut rum

Method

1. Top and tail the pineapple, then slice off the skin. Quarter lengthways, remove the core, then roughly chop and transfer to a blender.
2. Add the coconut cream, then fill the empty tin with rum and add to the blender along with the honey. Squeeze in the lime juice and blend until smooth.
3. Divide the mixture between 8 ice lolly moulds, then pop a stick into each one. Put the ice lollies in the freezer for at least 4 hours, or until solid.

ENJOY YOUR MEAL