Description
These Pina Colada Ice Pops are a refreshing and tropical frozen treat combining creamy coconut milk, fresh pineapple, and a hint of rum for an optional boozy twist. Perfect for hot summer days, they are naturally sweetened with maple syrup and easy to prepare using a blender and freezer.
Ingredients
Scale
Ice Pops Mixture
- 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 chopped pineapple, chilled coconut milk, and rum (if using) to a high-speed blender. Blend for a couple of minutes until the mixture is completely smooth and free of lumps. Taste the mixture, and if you prefer it sweeter, add the maple syrup and blend again for another minute to combine the flavors well.
- Freeze pops: Pour the blended mixture evenly into 10 popsicle molds. Cover each mold and insert wooden sticks into the center of each. Place the molds in the freezer and allow the popsicles to set completely, which will take about 4 to 6 hours.
Notes
- Use full-fat canned coconut milk for the best creamy texture and rich flavor.
- Fresh pineapple ensures the best taste, but frozen pineapple chunks can be substituted if fresh is not available.
- Adjust the maple syrup amount according to your preferred sweetness level.
- Omit the rum to make a kid-friendly or alcohol-free version.
- Make sure the pops are fully frozen before removing from molds to prevent breakage.
