Mai Tai Tiki Pops Recipes

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MAI TAI TIKI POPS



Mai Tai Tiki Pops image

These rum-spiked frozen treats take the flavors of a well-known Tiki cocktail - the Mai Tai - and turn it into a fruity (and boozy) ice pop.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 11h20m

Yield 6

Number Of Ingredients 11

1 container (6 oz) Yoplait® Original yogurt piña colada or Key lime pie
1/4 cup canned coconut milk, well stirred (not cream of coconut)
1 teaspoon dark rum
1 fresh mango, peeled, pitted and cubed (about 1 cup)
3 tablespoons sugar
3/4 cup mango nectar, chilled
2 tablespoons dark rum
2 tablespoons light rum
2 tablespoons fresh lime juice
1 tablespoon orange liqueur
1 teaspoon amaretto liqueur

Steps:

  • In small bowl, beat coconut colada layer ingredients with whisk until smooth. Divide mixture among six 5-oz paper cups. Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze 2 to 3 hours or until frozen.
  • Meanwhile, in blender, place mango mai tai layer ingredients. Cover; blend on medium speed about 45 seconds, stopping frequently to scrape sides, until smooth. Cover and refrigerate while waiting for first layer to freeze.
  • When first layer is frozen, remove foil from pops. Pour mango mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours or until frozen before serving. Store remaining pops covered in freezer.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Tiki Pop, Sodium 15 mg, Sugar 20 g, TransFat 0 g

LIGHT MAI TAI TIKI POPS



Light Mai Tai Tiki Pops image

These rum-spiked frozen treats take the flavors of a well-known Tiki cocktail - the Mai Tai - and turn it into a fruity (and boozy) ice pop.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 11h20m

Yield 6

Number Of Ingredients 11

1 container (6 oz) Yoplait® Light Fat Free piña colada or Key lime pie yogurt
1/4 cup canned coconut milk, well stirred (not cream of coconut)
1 teaspoon dark rum
1 fresh mango, peeled, pitted and cubed (about 1 cup)
3 tablespoons sugar
3/4 cup mango nectar, chilled
2 tablespoons dark rum
2 tablespoons light rum
2 tablespoons fresh lime juice
1 tablespoon orange liqueur
1 teaspoon amaretto liqueur

Steps:

  • In small bowl, beat coconut colada layer ingredients with whisk until smooth. Divide mixture among six 5-oz paper cups. Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze 2 to 3 hours or until frozen.
  • Meanwhile, in blender, place mango mai tai layer ingredients. Cover; blend on medium speed about 45 seconds, stopping frequently to scrape sides, until smooth. Cover and refrigerate while waiting for first layer to freeze.
  • When first layer is frozen, remove foil from pops. Pour mango mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours or until frozen before serving. Store remaining pops covered in freezer.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Tiki Pop, Sodium 20 mg, Sugar 17 g, TransFat 0 g

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