School summer holidays are great - no rushing about in the mornings, no packed lunches to make, time for the smalls to build dens and play in streams and just be kids.
But with sunny days, outings with friends and time spent at grandma's house, there's an awful lot of ice cream and lollipops going around. OK, the odd trip to Hendrewennol with its delicious home-made ice cream is fine, but Little Veggie Girl has a penchant for picking the most toxic looking lollipops possible (usually bright blue) and there are far too many Mini Milks doing the rounds for my liking.
So to counteract the refined sugar overload and get some goodness inside them, we got busy with our blender and came up with these.
1 small pineapple, cut into chunks
2 bananas, peeled and chopped
1 tin coconut milk
2 Tbsp honey
A splash of water
Stick all the ingredients in a blender, whizz it all up, pour into ice lolly molds, and freeze for about six hours. We made 10 ice lollies and had enough left over for a 2 small glasses of smoothie too.
What I really liked about this recipe, was that the smalls did almost all of it themselves (apart from preparing the pineapple). They peeled and chopped bananas, chopped pineapple pieces, opened the tin of coconut milk, splodged in the honey (and licked the spoon). Even Veggie Toddler got involved by putting the wooden lolly sticks in.
The verdict? Big Veggie Girl: "I can't believe we have made such AMAZING lollies". Little Veggie Girl was not so keen on the coconut. And, biggest news of all... Veggie Toddler, with his fruit-dodging antics, declared "Ice cream - nice!" and scoffed the lot.
