Recipe Book: Piña Colada Ice Pops

Summer days call for cocktails and ice pops, so it’s just as well you can make the two together! Check out this great recipe we found on Shutter Bean.


Makes 7-8 pops

3 cups chopped fresh pineapple (14 ounces)
1/3 cup well-stirred canned unsweetened coconut milk
1/2 cup water
3 tablespoons superfine granulated sugar
1/3 cup light rum



Purée all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.


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