If you like piña coladas, you’re going to love these pops. The key is using sweetened cream of coconut, not coconut milk. Look for it in the supermarket with the other cocktail mixers. The ginger adds a little heat and the pineapple cuts the richness in these creamy pops. We left some of the pineapple bits intact for texture so just be sure to cut them small enough to fit inside the pop molds. Then, feel free to add a splash of white rum (but not more than a couple tablespoons) for an adult rendition. Enjoy one after getting caught in the rain.
1 15-oz. can cream of coconut (such as Coco Lopez)
2 tablespoons chopped fresh ginger
2 tablespoons rum, optional
2 cups chopped fresh pineapple, divided
How to Make It
Combine cream of coconut, ginger, rum, if using, and 1 cup pineapple in a blender and puree until smooth. Divide the remaining 1 cup pineapple among ten 3-oz ice pop molds and pour coconut mixture over top, tapping so that liquid settles around the pineapple. Insert popsicle sticks and freeze until firm, at least 4 hours and up to 1 week.
To unmold, dip molds in cold water to soften very slightly and remove pops. Transfer to a parchment lined baking sheet and keep in the freezer until just before serving.
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