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Tropical Sunshine Lollies

by Pamela Higgins
on 30th May 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

As the temperatures rise, it’s fair to say we start to crave light, refreshing things to cool us down: including ice cream! This vibrant recipe for these dairy-free, tropical-inspired lollies is super easy to make, healthy and are ideal for kids and adults alike.

Tropical Sunshine Lollies

5 - 1 review

Keep in the freezer and pop one out when you are craving something cooling and sweet!


  • 2 frozen bananas
  • 4 tbsp pineapple chunks, fresh, tinned or frozen
  • 4 tbsp mango chunks, fresh, tinned or frozen
  • 2 tbsp coconut yogurt
  • 100ml coconut water
  • 1 tsp turmeric powder
  • 6 tbsp pomegranate seeds
  • To Decorate
  • 1 tsp coconut oil
  • 25g white chocolate (can be vegan/dairy-free)
  • 4 tsp freeze-dried raspberries
Prep Time


  1. Place the frozen bananas, pineapple, mango, coconut yogurt and water plus turmeric powder into your Ninja Kitchen Auto IQ and whizz up for about 1 minute until quite thick and completely smooth. Stir in the pomegranate seeds.

  2. Spoon out and divide between 6 small lolly moulds to fill to the top, then place the sticks in. Freeze for at least 4 hours.

  3. Remove the lollies from the freezer 5 minutes beforehand then carefully remove from the moulds.

  4. Gently melt the coconut oil and white chocolate, then drizzle over each lolly and scatter over the freeze-dried raspberries. Now enjoy straight away or keep remaining lollies on a sheet of greaseproof paper in the freezer for up to 2 weeks.

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins