Pineappleweed and Coconut Ice Lollies is a modern British recipe for a classic three-layered ice lolly made with pineappleweed syrup, pineapple and coconut milk. The full recipe is presented here and I hope you enjoy this classic British version of: Pineappleweed and Coconut Ice Lollies.
Mix half the pineappleweed syrup with 100ml (2/5 cup) water and pour into your ice lolly moulds, ensuring that each is equially filled. Transfer to your freeezer and freeze for 2 hours.
Take out of the freezer at this point and pour over the pineapple purée to form a second layer (make sure you divide equally between the moulds). If using wooden lolly sticks, the syrupy layer should be firm enough now to push a stick into each so the sticks stay upright. Return to the freezer and freeze for a further hour.
Combine the remaining syrup with the coconut milk. Stir well to combine then top up each mould. Return to the freezer and freeze over night.
Eat within 1 month if using an unlidded lolly mould with wooden sticks, and within 6 months if using a lidded mould.
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