- 1 cup pineapple, chopped
- ½ cup coconut water
- ½ cup light coconut cream
- Lime juice, a squeeze
- 2 T white rum or Malibu
In a blender, combine ingredients and blend until smooth.
Pour into ice-lolly moulds and freeze overnight until solid.
Cook's note: Sweeten the mixture with coconut palm sugar if you like.