Pina Colada Popsicles

While we were recently in Mexico, I became a bit addicted to pina coladas.

Two to three per day, every day. At the same time, sweating in the sun and reading a book under the cabana. It was beautiful. It was paradise. Did I mention that I wanted to move there?

The frozen drinks pina coladas originated in Puerto Rico. They combine my favorite flavors of summer: Pineapple, coconut, and rum. Why do I need to explain? This is the only cocktail that I want to drink at the pool or on the beach.

Popsicles immediately came to mind when I was thinking of a new version. Popsicles can be made in a fraction of the time and effort as ice cream. They also deliver a delicious treat that is reminiscent of my favorite drink. If you think about this, it’s a win for everyone.

This recipe is also easy to prepare, requiring only four ingredients as well as thirty minutes of prep. While you are airing your pool floaties or applying sunscreen, the rest of the magic takes place in the freezer. It’s summer, and it is a wonderful thing.

You can keep these on hand for when you want something sweet during the week or at summer cookouts. They’re guaranteed to be a good time.

Ingredients

PINEAPPLE

• Make sure the Pineapple is ripe!
• White rum, 1 1/2 Tbsp (I like Malibu because it is gluten-free and vegan)

POPSICLES

• Coconut cream in a 14-ounce can (or coconut milk substituted with full-fat)
• You can also use maple syrup, agave nectar, or three tablespoons of organic cane sugar.
• One cup of rum-soaked Pineapple

Instructions

• Pour the white rum over the Pineapple in a small bowl. Toss the Pineapple to coat, and then let it sit for 5-10 mins. Stirring frequently will help to infuse flavor.
• Blend coconut cream with sweetener for one minute on high to incorporate. Pour out any excess rum. (In my opinion, it’s not worth wasting – take a sip!) Add Pineapple to the blender. You want to make sure there are pieces of Pineapple inside the popsicles.
• Add the mixture into a popsicle mold ( This is my new favorite ) and popsicle stick. Freeze for 4-6 hours until frozen. Let the molds thaw by letting them sit at room temperature for ten minutes or by dipping them into warm/hot water.
• Store leftovers in the freezer for up to two weeks.