Piña Colada Fizz

By Foodies of South Africa · 20 min

Ingredients

Instructions

1. Toast the desiccated coconut in a small dry pan over medium heat, stirring gently until golden brown and fragrant. Move it to a small plate.
2. Rub a lime wedge around the rims of 4 mocktail glasses, then turn them upside down and dip them into the toasted coconut, twisting to coat generously.
3. Fill each glass with ice, add the juice of half a lime, then top up with the pineapple and coconut flavoured drink so each glass is full.
4. Garnish with fresh pineapple slices, pineapple leaves and lime slices, and serve.
5. For the popsicles, divide the pineapple pieces, the juice of both limes and the pineapple and coconut drink between a 6-hole popsicle mould, leaving a 1 cm gap at the top. Freeze for about 1 hour.
6. Once semi-frozen, divide the desiccated coconut over the mixture and press it gently into the mould. Insert a popsicle stick into each mould and freeze for 2 hours or until completely solid.
7. To release the popsicles, run the mould under running water. Poke a hole through each cupcake liner with the end of the stick and push the liner up to the popsicle to catch drips.

Summarized from Foodies of South Africa's video. Watch it for the details.

More recipes with

LimeCoconutPineapple