Ginger Pina Colada Ice Pops Recipes

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PIñA COLADA ICE POPS



Piña Colada Ice Pops image

Provided by Kay Chun

Categories     Rum     Alcoholic     Blender     Quick & Easy     Backyard BBQ     Frozen Dessert     Coconut     Pineapple     Summer     Party     Gourmet

Yield Makes 8 ice pops

Number Of Ingredients 6

3 cups chopped fresh pineapple (14 ounces)
1/3 cup well-stirred canned unsweetened coconut milk
1/2 cup water
3 tablespoons superfine granulated sugar
1/3 cup light rum
Equipment: 8 (1/3-cup) ice pop molds and 8 wooden sticks

Steps:

  • Purée all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.

PIñA COLADA ICE POPS



Piña Colada Ice Pops image

Categories     Rum     Blender     Fruit     Dessert     Freeze/Chill     Cocktail Party     Coconut     Pineapple     Summer     Gourmet     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 (1/3-cup) ice pops

Number Of Ingredients 5

3 cups (1/2-inch cubes) peeled fresh pineapple (1)
1/2 cup Malibu (coconut) rum
1/2 cup well-stirred canned cream of coconut
Special Equipment
8 (1/3-cup) ice pop molds and 8 wooden sticks

Steps:

  • Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour liquid into molds and add sticks. Freeze at least 24 hours.

GINGER LEMONGRASS PINA COLADA



Ginger Lemongrass Pina Colada image

Provided by Food Network Kitchen

Categories     beverage

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 stalk lemongrass
3/4 cup peeled and sliced fresh ginger
1/2 cup sugar
Ice
2 cups pineapple juice, chilled
1 cup coconut milk
1 cup white rum, chilled
Pinch kosher salt
4 fresh mint sprigs or 4-inch pieces lemongrass, for garnish

Steps:

  • With the back of a heavy chef's knife, bruise the lemongrass stalk to expose the inside fibers and cut it into 1-inch lengths. Combine the lemongrass pieces, ginger, sugar and 1/2 cup water in a small saucepan. Bring to a simmer and cook a few minutes until the sugar dissolves. Remove from the heat and steep for 20 minutes.
  • Strain the syrup into a bowl, discarding the solids. Place the bowl over a larger bowl filled with ice and whisk the syrup until it cools. Combine the pineapple juice, coconut milk, rum and all of the cooled syrup in a blender and blend; it will make a nice frothy layer on top. Pour into 4 tumblers with or without ice and garnish with the mint or lemongrass.

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