• Heat the coconut milk until it is boiling (either in the microwave or in a small saucepan).
• Cut the jelly into pieces and mix with the sugar and fruit powder (if using) in a measuring jug.
• Pour the boiling coconut milk over the jelly and stir well until the jelly and sugar have completely dissolved.
• Add the coconut cream and stir through.
• (If adding white rum, add at this point and stir to combine)
• 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/spoon the mixture into them.
• Freeze for 4 to 5 hours (minimum).

Decorate

• 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 sweet decorations to the lollies

• To stick the sweets to the lollies, lay the frozen lollies on a sheet of baking paper (on a baking tray).
• 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 for about 10 minutes to set.