Piña Colada Popsicles
Original Recipe by Kirsten Nunez
Notes
The level of booziness is up to you! For just a hint of rum flavor, add 1 or 2 tablespoons. For a boozier version, add 4 tablespoons. For a nonalcoholic version, skip the rum altogether. You'll also need a popsicle mold and popsicle sticks for this recipe.
Ingredients
- 1 1/2 cups canned coconut milk
2 cups cubed fresh, frozen, or canned pineapple
3 to 4 tablespoons sugar, maple syrup, or honey
Juice of 1 lime (about 2 teaspoons)
1 to 4 tablespoons white rum (optional)
Directions
- In a blender, combine the coconut milk, lime juice, sweetener, and rum. Blend until combined.
- Add the pineapple chunks and pulse a few times, leaving bits of pineapple (if you want a completely creamy popsicle, blend the mixture until smooth). Taste the mixture and add more lime juice or sweetener, if necessary.
- Pour the mixture into an ice pop mold and insert popsicle sticks. Gently tap the mold to remove air bubbles.
- Freeze for 8 hours or overnight.
- Remove from tray and enjoy!
Information
- Category
- Desserts, Frozen
- Yield
- 6 to 8 popsicles
- Total Time
- 4 minutes, 59 seconds