Pineapple and coconut ice pops

Makes 12-14

adjust servings:

x1 x2 x3

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1 x 565g tinned pineapple in juice

200ml full-fat coconut milk

2 tbsp honey

2 limes, zest and juice

In a blender, combine the pineapple and its juice with the coconut milk, honey and lime zest and juice. Whizz until smooth.
Pour the mixture into popsicle moulds and freeze for 3-4 hours until solid. After one hour, stick a popsicle stick in each serving and continue to freeze until solid.
Run lukewarm water on the outside of each mould to remove.

Per Serving 67kcals, 3.5g (3.1g saturated), 9.6g carbs (8.8g sugars), 0.5g protein, 0.7g fibre, 0.003g sodium

Popular in Gluten-free