As we all slowly melt down – like popsicles nonetheless – we start to crave pool parties, the fresh ocean breeze, and the lovely feeling of being on a summer vacation. Well, today’s your lucky day, ’cause this recipe for piña colada popsicles packs all of the above. Icy treats that are tropical and boozy? Yes please!
Come on over to my kitchen and let’s make some before we become a puddle of sweat.
Piña Colada Popsicles. Makes 8
- 1 can of cream of coconut
- 1 can of pineapple chunks in juice
- 2 cinnamon sticks
- 1 shot of spiced rum
- 2 tablespoons of sugar or any other sweetener of your liking
Infuse: Place the cream of coconut in a pot, add the cinnamon sticks and let it infuse on low heat for a few minutes. Once infused, drop the shot of spiced room, stir and remove from the stove. This will evaporate some of the alcohol content so it doesn’t take like a sailor’s pole, but it’ll still stay boozy. Dissolve the sugar. Let the mix cool completely.
Puree: In a food processor or blender, dump the can of pineapple with all the juice. Puree until smooth. Strain mix if needed (I personally like the chunky bits).
Layer: Get your popsicle moulds ready (remember to soak the wooden sticks in warm water prior to making popsicles). Start by pouring a layer of the pineapple puree ’til it fills about half or 3/4′s of the mould. Stick it in the freezer for about 30 min. Take it out and pour the coconut mix until they’re completely full. Insert the stick and swirl it a bit to add a marble effect. Freeze and enjoy!
So easy, right? I guarantee ya that with every bite you take, you’ll feel closer to the beach. Just close your eyes and picture Fernando rubbing your back. “Who’s Fernando?” you might ask. Well, you have to make these popsicles to find out!
Photos and Styling by The Artful Desperado