Easy to make lollipops with coconut liqueur along with fresh pineapple and coconut. Complete with the cherry on top, all you need is some summer sun...

1. Divide the pineapple chunks, the coconut pieces (about 2–3 pieces each) and cherries between 8 ice lolly moulds.

2. In a jug, mix together the coconut water, Malibu and pineapple juice then pour over the fruit to fill up the moulds.

3. Position the lolly sticks then freeze for at least 6 hours, or preferably overnight, until solid.

4. To release the lollies, warm the moulds gently between your hands or run under warm water.

Enjoy!