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Pine-lime and coconut pops

These pineapple-lime icy poles are offset by a creamy coconut base. The addition of a lemon myrtle and mint dip is the finishing touch you never knew you needed - until now.

By Emma Knowles
  • 20 mins preparation
  • 1 min cooking plus freezing
  • Serves 8
  • Print
These tropical pops make a refreshing finish to a meal, and the mint dip takes things up a level. We've added lemon myrtle to the dip for extra tang, but it works just as well without it. Start this recipe a day ahead to freeze the pops.


  • 125 gm caster sugar
  • 700 gm diced pineapple (from about 1 large pineapple)
  • ½ cup mint (firmly packed)
  • 50 ml lime juice
  • 200 ml coconut cream
Mint dip
  • 80 gm caster sugar
  • 2 tbsp mint (firmly packed)
  • ½ tsp ground dried lemon myrtle (see note)


  • 1
    Stir sugar and 80ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil, then cool.
  • 2
    Juice pineapple and mint in a juicer or blender (strain and discard solids if blending) to yield 300ml, then combine with lime juice and 80ml sugar syrup in a jug. Pour into eight 80ml popsicle moulds, filling to about 1.5cm below the rims, and freeze until surface is set (1½-2 hours).
  • 3
    Meanwhile, whisk coconut cream and 2 tbsp sugar syrup in a jug until combined. Pour into popsicle moulds to just below rims, and freeze until beginning to firm (1-2 hours). Insert popsicle sticks and freeze overnight. Pops will keep frozen for 2 weeks.
  • 4
    For mint dip, blend sugar, mint, lemon myrtle and ½ tsp sea salt in a food processor until finely chopped. Stir in lime rind.
  • 5
    Dip moulds in hot water to remove popsicles (keep frozen on a tray lined with baking paper until ready to serve) and serve with mint dip.


Dried lemon myrtle is available from Herbie's Spices and select delicatessens.