Ingredients
Method
1.Place pineapple in a blender and process until smooth. Pour evenly into eight 1/3 cup-capacity iceblock moulds, leaving space for coconut ice-cream.
2.Place ice-cream in a large bowl. Stir in coconut. Spoon ice-cream over pineapple into the moulds. Insert sticks. Freeze for 6 hours, until set. Dip base of moulds into hot water to remove iceblocks.
Requires ice-cream moulds and sticks.
Note