I’ve always been obsessed with piña coladas. I’ve worked at quite a few tropical bars, and I’d like to think I’m somewhat of a piña colada expert. I have a little bit of a sweet tooth, and that’s why I’m in a lifelong love affair with this drink, plus it combines all of my favorite summertime flavors—pineapple, coconut, and RUM! Who doesn’t love any of that? I’ve taken the classic piña colada and turned it into a popsicle so you can savor it a little bit longer on those super hot days! These are so simple to make I guarantee you’ll be making them all summer long.

Pina Colada Popsicles, makes 10 ice pops

1 cup coconut milk
3/4 cup coconut cream
8 oz. dark rum
1 cup diced pineapple
lime zest
coconut shaving
blender
ice pop mold

First breakdown your pineapple by cutting off the top and skin, and then dicing the pineapple into small cubes. We will only need a cup to make the popsicle mix, but you can reserve the rest to put a few chunks in each mold. I love fresh fruit in ice pops. It adds texture and is also super refreshing!

Add your pineapple, coconut milk, coconut cream, and dark rum to your blender pitcher and blend with a few ounces of ice. We’re not trying to make frozen drinks here, we’re just trying to dilute the mix a little to ensure there is enough water content for freezing. I’ve made boozy popsicles in the past that didn’t freeze enough because of this. I used Plantation Pineapple Rum in these that you can find here. I really love this rum because they infuse and distill it with real pineapple instead of using artificial flavors. You can use a regular dark rum or any rum you have on hand for these as well.

After blending, you can add the mix to your popsicle mold, filling 3/4 of the way full. There are tons of molds out there, but I bought this one on Amazon last year. I like it because it fits 10 instead of the standard 6. There can never be too many piña colada ice pops, trust me!

Take your extra pineapple, lime zest, and coconut shavings and top off each ice pop. Stir each one to make sure it’s incorporated evenly in the mold. Then put the top on, insert the popsicle sticks, and send those babies to the freezer.

Freeze until firm for 4-6 hours. Let thaw for a few minutes or run the mold under warm water to help loosen.

I am so glad I decided to add lime zest to these. You wouldn’t think that such a small thing would make such a big impact, but it really did the trick. The lime complimented the other flavors and also added a lot of brightness and super refreshing citrus notes to the popsicles. I love the texture the pineapple chunks and shredded coconut gave them, and they had just the right amount of rum. Overall they were really simple to put together and are an effortless treat to make if you’re entertaining. You can make these the night before a party or gathering and have them ready to go for dessert. I hope you enjoy these more than once this summer, and don’t forget to tag your pics with #ABMhappyhour! -xo Natalie

Credits // Author and Photography: Natalie Jacob. Photos edited with the NEW A Beautiful Mess actions.

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