Summer isn’t done yet! We are now well into September and although there is a distinct Autumnal feel and smell to the air, we are still being treated to temperatures way up into the 30’s down in the South-East. How amazing is that? Sure the grass is brown and we have giant crevasses in the lawn where the clay has dried and retracted as the weeks have passed, but it is so good to be able to continue to feel the warmth on skin and to eek out those last garden weekends before the cold sets in….
With all the heat, it has been great to make something icy to cool down with. These ‘Pina Colada’ Ice-Lollies are so refreshing and absolutely what we need right now!
In usual preparation for the winter months, I recently had a clear out in the larder and decided that any ingredients found hidden or lurking….. forgotten within, were to be placed in a box in the kitchen as a prompt to prepare food that would get rid of them. Whilst I hate waste, I am also terrible for buying ingredients with every good intention of using them in something tangible and then failing to remember they are there….. We now have a large stash sat on the kitchen table which is inspiring meals and acting as a weekly ‘invention test’ for anyone who dips in.
Amongst the many weird and wonderful jars and packets (including spice and curry pastes, a whole selection of noodles, and even a tin of apples (really?)), I found a packet of pineapple jelly granules that we brought back from Greece the visit before last (yep….. now three years old).
With the continued heat, I wanted to use it for something other than boring old jelly and decided to try making some frozen jelly lollies instead.
Hoping for more of a milky ice-pop but also wanting it to be dairy free, I added coconut milk and coconut cream as a base to the jelly and also threw some fresh pineapple into the mix for extra texture. The combination of pineapple and coconut is perfect for the heat….. very tropical and utterly thirst-quenching.
Last year I bought some really funky ice lolly moulds with sticks that had arms and legs to make lollypop men……. As with the jelly, I had mindlessly shoved them into a cupboard as the weather cooled and forgotten all about them. It was Miss GF that had reminded me a couple of weeks back that they were there…..
Inspired by my little moulds, I rushed out to the supermarket and sourced some fab gummy lips, teeth and mushrooms (for hats), which I combined with some candy eyes (left over from making Halloween Cake Pop Spiders two years ago) for fun faces.
Aren’t the great? Not only do they taste amazing, but they look cute too!
I am sharing my Pina Colada Lolly Folk with the following :
Treat Petite with The Baking Explorer and Cakeyboi.
The No Waste Food Challenge with Elizabeth’s Kitchen Diary.
Brilliant Blog Posts with Honest Mum
Frozen ‘Pina Colada’ Lolly Folk – Non-Alcoholic (makes approx 8 popsicles)
make sure decorations are gluten and dairy free if necessary
- Heat the coconut milk until it is boiling (either in the microwave or in a small saucepan).
- Place the jelly granules, sugar and cherry powder in a measuring jug and pour in the boiling coconut milk. Stir well until the jelly and sugar have completely dissolved.
- Add the coconut cream and stir through.
- Allow the mixture to start to cool and thicken (stirring intermittently). It is fine to place in the fridge to speed the process, but be sure to keep an eye and stir regularly.
- Once the mixture has cooled enough that it is beginning to thicken very slightly, add the chopped pineapple and stir through.
- Prepare your lolly moulds and pour the mixture into them.
- When completely frozen, remove the lollies from the moulds and decorate with sweets to make eyes and mouths and hats (upturned mushrooms). To stick the sweets to the lollies, lay them on a sheet of baking paper (on a baking tray) and take a hot skewer and gently touch the surface where the sweet is to stick, to melt a small dot. Press the sweets over the melted dots and re-freeze to set.