Piña Colada Popsicles
Easy, 4-ingredient Piña Colada Popsicles with creamy coconut and rum-soaked pineapple! Tastes just like a piña colada, perfectly sweet, and ideal for summer!
- Prep time
- 4 hr 30 min
- Cook time
- 3 hr 9 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup chopped fresh pineapple ((make sure it’s ripe!))
- 1 1/2 Tbsp white rum ((I love Malibu, which is vegan and gluten-free))
- 1 14-ounce can coconut cream ((or sub full-fat coconut milk))
- 3 Tbsp organic cane sugar ((or sub maple syrup or agave nectar))
- 1 cup rum-soaked pineapple ((see above))
Instructions
- 1
Add pineapple to a small mixing bowl and top with white rum. Toss to coat and let set for 5-10 minutes, stirring frequently to infuse the flavor.
- 2
In the meantime, combine coconut cream and sweetener of choice in a blender and blend on high for 1 minute to fully incorporate. Then slightly drain excess rum (in my opinion, you should totally not let that go to waste - have a sip!) and add pineapple to blender. Pulse gently a few times to incorporate - you want there to be pieces of pineapple in the popsicles.
- 3
Add the mixture to a popsicle mold (this is my new favorite) and add popsicle sticks. Freeze until firm - about 4-6 hours. To remove from molds, let thaw slightly by setting at room temperature for 10 minutes, or dipping in warm/hot water to help loosen.
- 4
Enjoy immediately or store leftovers well covered in the freezer up to 2 weeks.