Description
These Pina Colada Ice Pops are a tropical, refreshing treat combining creamy coconut milk and fresh pineapple, perfectly sweetened with maple syrup and a hint of rum for an adult twist. Easy to make in a blender and freeze, they offer a healthy, delicious way to cool down on warm days.
Ingredients
Scale
Pina Colada Ice Pops Ingredients
- 230 g chilled full-fat canned coconut milk
- 575 g fresh pineapple, chopped
- 60 ml pure maple syrup (adjust to taste)
- 2 tablespoons rum (optional, dark, spiced, or white)
Instructions
- Blend Ingredients: Add the pineapple, chilled coconut milk, and rum (if using) to a high-speed blender. Blend for about 2 minutes until completely smooth with no lumps. Taste the mixture and if you prefer it sweeter, add the maple syrup and blend again for another minute until well combined.
- Fill Molds: Pour the blended mixture evenly into 10 popsicle molds. Cover the molds and insert wooden sticks into each one carefully.
- Freeze: Place the filled molds in the freezer and allow them to set for 4 to 6 hours or until completely frozen solid.
- Remove Popsicles: To easily release the ice pops from their molds, briefly run the molds under warm water for 10 to 20 seconds, taking care not to let water enter the molds themselves.
- Storage: Store the prepared ice pops in an airtight container in the freezer. They will keep well for up to 3 months, maintaining freshness and flavor.
Notes
- Using fresh pineapple ensures a vibrant, natural flavor.
- Choose full-fat coconut milk for a creamy texture; avoid light or diluted versions.
- Maple syrup sweetness can be adjusted to preference or substituted with honey or agave nectar.
- Rum is optional; omit for a non-alcoholic version suitable for all ages.
- To prevent ice crystals, ensure the blender mixture is very smooth before freezing.
- Always cover popsicle molds securely when freezing to avoid freezer odors.
