Vegan Piña Colada Ice Lolly | Vegan Food & Living

Piña Colada Ice Lolly

Author: Gousto

Piña Colada Ice Lolly

After all this is over, we’re looking forward to sun, sea, and piña coladas. In the meantime, whip up your own vacation-inspired piña colada lollies, featuring pineapple, coconut rum and coconut milk, to make the perfect vegan treat.

Servings: 8

Servings: 8

Ingredients

Method

Ingredients

(Servings: 8)

  • 31.25 31.25 g pineapple
  • 12.5 12.5 ml coconut rum (make them virgin by leaving this out)
  • 6.25 6.25 ml agave nectar
  • 50 50 ml can coconut milk

Method

  1. Cut the pineapple and add 200g of it to your blender, along with the coconut rum, agave nectar, and coconut milk. Blitz everything until it’s as smooth as possible.
  2. Pour the mixture through a sieve to remove any fibres or bits that haven’t been blended
  3. Slice the remaining 50g of pineapple chunks so they are thinner. Add these to your ice lolly moulds.
  4. Top the moulds with the blended mixture and pop a lolly stick in each one
  5. Freeze overnight and enjoy!

Jordan says: Depending on the ingredients you use in your lollies, they can take between 6-8 hours to freeze. Why not level up these vegan lollies before serving? De-moulding and dipping them into melted dark chocolate and sprinkling with toasted flaked coconut for the ultimate weekend indulgence.  

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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