The obvious flavour to pair with my coconut water had to be pineapple. I love a good piña colada and for me this is a classic combination. Luckily it was a nice sunny day when we got to eat them as well!
The final instalment of my week of Caribbean inspired delights is here, I hope you’ve enjoyed Caribbean food week as much as I have creating all these recipes for you! The trickiest ingredient in my box of goodies from Grace Foods was the coconut water. What sort of a recipe does one use coconut water for?! I’ll admit, I was pretty stumped for a while and I felt as though making a cocktail or using it in a smoothie was a bit of a cop out. It was literally the evening before I’d planned to start cooking up all my tasty Caribbean delights that my lightbulb moment arrived (with a little help from google) and the pineapple and coconut lollipop was born!
I don’t know about you but one of my favourite summer activities as a child was buying lollipop moulds and making as many flavours as we could think of. I remember coca-cola lollies, orange squash and ribena being regulars. I was pretty excited at the prospect of indulging my inner seven year old and making a slightly more complex, if not necessarily more grown up, version for Caribbean Food Week.
Hopefully my recipes this week will give you some inspiration to cook up some of your own Caribbean inspired dishes. Asda, Morrisons, Sainsburys and Tesco are all running promotional offers to celebrate Caribbean Food Week so get yourself down to the World Foods aisle and see what you can come up with!
1 can coconut water
1/2 small pineapple, cut into chunks
2-3 tbsps honey
Juice 1/2 lemon
1. Chop pineapple into rough chunks.
2. Blitz together the pineapple and the coconut water in a blender. Add the honey and lemon juice, tasting as you go to adjust levels to your own tastebuds.
3. Pour into ice lolly moulds. Freeze over night.
4. Serve as a fun dessert, a tasty snack for kids or as a little treat for yourself on a hot day!