Easy Pineapple and Coconut Ice Lollies
Ingredients
- 1 x 400g can coconut milk
- 1 x 435g tinned pineapple chunks
- 2 tbsp honey
Preparation
Make them in the evening to have them ready for the next morning as they take only 2 minutes to prepare for freezing.
Add all ingredients to a blender and blitz for 30 seconds until smooth.
Pour into ice lolly moulds and freeze for a minimum of 2 hours.
