HI! It’s #POPSICLEWEEK and this year I made Piña Colada Popsicles dipped in a little white chocolate and topped with a cherry because why not? The actual pops are super easy blender situation of fresh pineapple, coconut milk, a little coconut butter to bump up the flavor, a squeeze of lime, and a little rum. Basically, it’s an adult smoothie. The only things missing are those crinkly little umbrellas and a sandy beach.
It’s been hot here, which is zero surprise since it’s summer in the desert. We drove up to “the lake” aka Tahoe, to escape the heat the other day. It turns out hanging out at the beach is a lot less relaxing when your small children are eating sand-covered sandwiches and rubbing sunscreen into their eyes. Luckily, I made these the day before our lake day, so they were waiting in the freezer when we returned…just in time for happy hour and a late-afternoon kid nap. Win. Pops from past popsicles weeks:
PS, I use the Prepworks by Progressive Freezer Pop Maker to make my popsicles.
- 2 cups chopped fresh pineapple
- 1 cup canned coconut milk
- ¼ cup granulated sugar
- 3 tablespoons rum
- 1 coconut butter
- 1 tablespoon fresh lime juice
- 1½ cups white chocolate chips
- 2 tablespoons coconut oil
- shredded coconut and maraschino cherries (optional)
- Blend the pineapple, coconut milk, sugar, rum, coconut butter, and lime juice together in a blender until smooth. Pour into popsicle molds. Freeze for 1 hour before inserting the sticks, continue to freeze for several hours until solid. While the pops freeze, freeze a baking sheet for later as well.
- Once frozen solid, melt the white chocolate and coconut oil in a microwave for 30 seconds at a time, stirring between, until smooth. Line the frozen baking sheet with parchment and unmold the popsicles. Dip the popsicles in the white chocolate, sprinkle with coconut, and top with a cherry. Place on the frozen baking sheet and repeat. Freeze the pops for at least 30 more minutes to firm up before eating. Once frozen, store in a zip-top bag in the freezer.