When we were in Mexico recently, I got a little addicted to piña coladas.
As in two to three a day every day while sweating away in the hot sun under a cabana while reading a book and feeling the ocean breeze. It was lovely. It was paradise. Did I mention I want to move there?
Piña coladas are frozen blended drinks originating in Puerto Rico. And they combine all of my favorite summertime flavors: coconut, pineapple, and rum. Do I even have to explain myself? It’s the only cocktail I need when poolside or at the beach.
I wanted to make an inspired version and my mind immediately went to Popsicles. Popsicles are more accessible than ice cream, take way less effort, and still deliver a creamy treat reminiscent of my favorite drink. It’s a win-win if you think about it.
Plus, this recipe requires just 4 ingredients and 30 minutes of hands-on prep! The rest of the magic happens in the freezer while you’re airing up your pool floaties and slathering yourself with sunscreen. Summer, it’s a beautiful thing.
I hope you all LOVE these Popsicles! They’re:
Studded with pineapple
& Oh-so delicious
These would make the perfect treat to have on hand when you’re craving something sweet throughout the week, or for summer cookouts and dinner parties. Trust me, they’re a guaranteed good time.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
Piña Colada Popsicles
- 1 cup chopped fresh pineapple (make sure it’s ripe!)
- 1 1/2 Tbsp white rum (I love Malibu, which is vegan and gluten-free)
- 1 14-ounce can coconut cream (or sub full-fat coconut milk)
- 3 Tbsp organic cane sugar (or sub maple syrup or agave nectar)
- 1 cup rum-soaked pineapple (see above)
- Add pineapple to a small mixing bowl and top with white rum. Toss to coat and let set for 5-10 minutes, stirring frequently to infuse the flavor.
- In the meantime, combine coconut cream and sweetener of choice in a blender and blend on high for 1 minute to fully incorporate. Then slightly drain excess rum (in my opinion, you should totally not let that go to waste – have a sip!) and add pineapple to blender. Pulse gently a few times to incorporate – you want there to be pieces of pineapple in the popsicles.
- Add the mixture to a popsicle mold (this is my new favorite) and add popsicle sticks. Freeze until firm – about 4-6 hours. To remove from molds, let thaw slightly by setting at room temperature for 10 minutes, or dipping in warm/hot water to help loosen.
- Enjoy immediately or store leftovers well covered in the freezer up to 2 weeks.
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