Ingredients
Method
1.Top and tail pineapple, then remove skin from the sides, cut into quarters and remove core. Roughly chop flesh and whizz in a blender or processor until pulpy. Add coconut cream, pineapple juice and white rum, and mix well.
2.Pour into ice-block moulds, insert popsicle sticks and freeze for at least 4 hours or until solid.
3.Just before serving, remove ice blocks from their moulds and dip tops into melted white chocolate. Allow excess to drip off, then roll pops in the coconut.
White chilly bin from Paper Plane.
Note
