Piña Colada Ice Pops
I’ve been a bit obsessed with coconut lately, which inspired me to want to try making Piña colada popsicles, even though I’ve never even tried making the drink.
Luckily, I had all the ingredients on hand and even made myself a big tall drink too with some of the leftovers. This tropical ice pop is perfect for summer. And if you want to make them kid friendly, you can just leave out the rum.
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In addition to using pineapple juice, I decided to fill the ice pops with fresh pieces of pineapple. It also gave me an excuse to test out this OXO pineapple slicer I got (OXO provided it to me for free as part of their blogger outreach program). I had been super curious about this tool.
At first, I was worried my pineapple was too small, as the top of the pineapple was smaller than the circumference of the slicer. But it ended up being just perfect. While the initial top slice also included the outside pineapple skin, the rest of the pineapple fit just perfectly so that no excess pineapple was wasted.
The pineapple slicer needs some manpower. But it really does perfectly slice up all the pineapples in a pretty easy motion. You just insert the slicer and twist until you reach the bottom. When you remove your slicer, the pineapples have been sliced and cored. It eliminates the need to first cut off all the skin and then slice your pineapple. I’ve never used any other pineapple slicer, so I don’t know how this one compares to others, but it did what it was advertised to do and Mr. K loves using it.
I really enjoyed how these turned out. Sweet and tropical with just a little bit of booze.
- 1 cup pineapple juice
- 1 cup coconut cream I found mine at Trader Joe. This is not the same as coconut milk
- 3 tbsp rum
- about 1/2 cup of fresh pineapple chunks
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Blend pineapple juice, coconut cream and rum in blender. Add fresh pineapple chunks to ice pop molds and pour in the pina colada mix. Freeze for several hours until set and remove according to manufacturer instructions.