We're no strangers to making popsicles, but this summer, we wanted to make some "fancy popsicles." (mom blames Iggy Azalea for all things fancy related). And once we returned from our awesome Jamaican vacation, there was no question as to what we were going to make: Piña Colada Popsicles. I didn't exactly keep track, but if I had to guestimate, I'd say that between the two of us, Cam and I put away about 75 kids piña coladas on vacation. And we wanted more. Mom obliged and made us these sweet, sweet pops. We had a bit of trouble getting all of them to freeze solid, but we scooped out the ones that didn't and ate them like ice cream. There were no complaints.
Piña Colada Popsicles (from The Cottage Market)
- 1 can of sweet coconut cream
- 1, 20 ounce can of chunk pineapple pieces with 100% natural pineapple juice
- 1/4 cup packed sweet granted coconut
- 8 maraschino cherries
- popsicle molds or dixie cups and popsicle sticks
1. Combine the can of sweet coconut cream and pineapple chunks (with juice) and blend in blender.
2. Add sweetened shredded coconut, pulse just a few times.
3. Place a cherry at the bottom of your mold/dixie cup
4. Pour mixture into mold/cup and place in freezer for about an hour. Remove after an hour and add the popsicle stick.
5. Put back into freezer for another 3-4 hours