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This boozy pina colada ice pop recipe transforms the classic tropical cocktail into a refreshing frozen treat that's perfect for summer entertaining. These adult popsicles capture all the creamy coconut and tangy pineapple flavors of the traditional drink with an extra rum kick.
I discovered this recipe during a particularly sweltering summer when my friends and I were looking for something more interesting than basic cocktails for our poolside gathering. These popsicles were such a hit that they've become my signature summer dessert for every outdoor party.
Ingredients
- Fresh pineapple chunks: Provide natural sweetness and authentic tropical flavor
- Pineapple juice: Enhances the fruit flavor throughout the popsicle
- Coconut cream: Creates that signature creamy texture and rich flavor
- Rum: Adds the classic alcoholic kick true to a pina colada
- Fresh lime juice: Balances the sweetness with necessary acidity
- Maple syrup: Offers natural sweetening that you can adjust to taste
Step-by-Step Instructions
- Blend The Mixture:
- Add all ingredients to a blender ensuring you use only the solid part of the coconut cream for best results. Pulse until completely smooth and creamy which usually takes about 30 seconds to a minute depending on your blender power. The mixture should have a thick smoothie consistency.
- Taste And Adjust:
- Sample the blended mixture before pouring into molds. This is your opportunity to customize the sweetness by adding more maple syrup if needed or even an extra splash of rum if you prefer a stronger cocktail flavor. Remember that freezing will slightly dull some flavors.
- Pour And Freeze:
- Carefully pour the mixture into disposable ice pop molds leaving about a quarter inch of space at the top as the mixture will expand slightly when freezing. Ensure the molds are laying completely flat in your freezer to create evenly shaped popsicles. The minimum freeze time is 6 hours but overnight freezing yields the best texture.
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These remind me of vacations in the Caribbean where my husband and I first fell in love with pina coladas. The combination of pineapple and coconut never fails to transport me back to those beachside moments watching the sunset with cocktail in hand.
Storage Tips
These boozy popsicles will keep well in the freezer for up to two weeks if stored properly. Keep them in their original molds until ready to serve or transfer to a freezer safe container with parchment paper between layers if removing from molds. For best texture let them sit at room temperature for about 2 minutes before enjoying to allow the edges to soften slightly.
Alcohol Free Version
For a family friendly version simply omit the rum and replace with additional pineapple juice or coconut water. The flavor profile remains delicious and tropical while being appropriate for all ages. You might want to increase the maple syrup slightly when making alcohol free as the rum contributes some sweetness to the original recipe.
Serving Suggestions
These popsicles make a fantastic dessert served after a spicy Caribbean meal like jerk chicken or coconut shrimp. For an elevated presentation serve them standing upright in a shallow bowl filled with crushed ice garnished with fresh pineapple wedges and mint leaves. They also pair beautifully with a simple champagne toast for an outdoor brunch.
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Frequently Asked Questions
- → Can I make these pina colada ice pops non-alcoholic?
Yes! Simply omit the rum or replace it with additional pineapple juice or coconut water for a family-friendly version that everyone can enjoy.
- → How long do these boozy ice pops need to freeze?
For best results, freeze the pops for at least 6 hours or overnight. The alcohol content means they may take longer to freeze completely than non-alcoholic versions.
- → What type of rum works best for pina colada ice pops?
White rum is traditional for pina coladas and works wonderfully here. However, you could also use coconut rum for extra tropical flavor or dark rum for a richer taste.
- → Can I substitute the maple syrup with another sweetener?
Absolutely! Honey, agave nectar, or simple syrup all work well as substitutes. Adjust the amount based on your preferred sweetness level.
- → Why use only the solid part of coconut cream?
The solid part of coconut cream contains more fat, which creates a creamier texture in the frozen pops and helps counteract the iciness that can happen when freezing alcohol.
- → What if I don't have disposable ice pop molds?
Reusable ice pop molds work perfectly! You can also use small paper cups with popsicle sticks inserted when the mixture is partially frozen.