- 400g very ripe pineapple, chopped (see below)
- Zest and juice 2 limes
- ½ x 400ml can reduced-fat coconut milk, shaken well
- Put the pineapple into a food processor and blitz until smooth. Add the lime zest and juice and blitz again until combined. Pour the mixture into 8 lolly moulds, then insert the sticks. Freeze for 3 hr or until almost fully set.
- Pour the coconut milk into a small jug, then pour over the set pineapple mixture. Return to the freezer for 2–3 hr, or overnight, until set.
INSTEAD OF fresh pineapple, you can use a 435g can crushed pineapple.
Nutrition per serving
Read more on how we calculate nutrition.
42kcal 0.4g 2g 1.6g 0.6g 0g 9mg 5.4g