The flavors of a piña colada in a frozen pop!
Right after college I spent two weeks in San Juan, Puerto Rico. My friend Chris was working on an architecture project over the summer at the Old Mission and had a spare bedroom. I spent most of my time while Chris was working hanging out with his friend Joyce.
Joyce and I had a favorite bar we visited after sightseeing and going to the beach. Perhaps it was our favorite because we were fairly broke and drinks were 2 for 1?
It was the first time I had ever had a piña colada, and these were decadent: coconut cream, tons of sugar, real local pineapple. Between that and the bread pudding, I am sure I gained weight on that trip! (I pretty much gain weight on every trip. Don’t you?)
I used those flavors as inspiration for these summery pops, using real fresh pineapple, full-fat coconut milk, a little stevia, and rum extract. Enjoy! To make them look like mine, you’ll need this Mastrad ice pop mold. Note that these molds only hold about 1/4 cup of liquid, so plan accordingly.
paleo, low-sodium, vegan, vegetarian, gluten-free, celiac diets
Not recommended for:
migraine diets (pineapple can be a trigger for some people)
You might also like:
Piña colada pops
- 1 cup pineapple diced
- 1.25 cups coconut milk canned, full-fat, organic
- 1/2 tsp rum extract
- 10 drops stevia (organic) liquid
- Blend all ingredients until fairly smooth, but you can still see some flecks of pineapple.
- Pour into molds and freeze at least 4 hours, preferably overnight. These silicone molds just pop right off, no thawing necessary.