Piña Colada Ice Pops Recipes
GINGER-PINA COLADA ICE POPS
Tropical flavors in the perfect summertime treat.
Provided by Witandvinegar
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 4h30m
Yield 12
Number Of Ingredients 6
Steps:
- Stir together rums, sugar, and ginger in a saucepan. Bring to a boil, then reduce heat and simmer 5 minutes to concentrate the mixture and allow some of the alcohol to cook off. (You'll have a generous 1/3 cup.) Remove from heat and let cool to room temperature, about 20 minutes.
- Transfer rum and ginger mixture to a blender with pineapple and coconut milk and blend until smooth. Pour into 12 (3-ounce) ice pop molds, dividing evenly. Cover molds, insert sticks, and freeze until solid, at least 4 hours and up to 2 weeks.
Nutrition Facts : Calories 131.4 calories, Carbohydrate 14.9 g, Fat 6.9 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 6.1 g, Sodium 7.1 mg, Sugar 12.1 g
PIñA COLADA ICE POPS
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
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.
PINA COLADA ICE POPS
Pineapple chunks, bananas, and real coconut milk give these a sweet, tropical flavor!
Provided by Jennifer Feher
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 4h10m
Yield 6
Number Of Ingredients 4
Steps:
- Place the pineapple chunks with juice, banana, coconut milk, and vanilla extract into a blender; puree until smooth. Pour into 6 ice pop molds and freeze until solid, about 4 to 5 hours.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 8.8 g, Fat 9.5 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 8.4 g, Sodium 6.2 mg, Sugar 5.2 g
PIñA COLADA ITALIAN ICE POPS
These Piña Colada Italian Ice Pops are the perfect delicious, cooling summer treat. They're sweet and creamy and can be made in 20 minutes!
Provided by Teri & Jenny
Categories Dessert
Time 5h20m
Number Of Ingredients 6
Steps:
- Dice 1 pound of pineapple spears and set aside.
- Place remaining pineapple, coconut milk, coconut cream, condensed milk, lime juice and zest, and rum (if using) into the well of a blender and blend until mixture is smooth.
- Spoon a couple tablespoons of the diced pineapple into each Italian Ice pop sleeve, and using a funnel fill the sleeves with the blended pina colada mixture, leaving about a ½ inch space at the top. Seal. Lay each sleeve onto a baking sheet, in a single layer and place into the freezer. Freeze ice pops for at least 5 hours. Serve.
Nutrition Facts : Calories 254 kcal, Carbohydrate 23 g, Protein 3 g, Fat 13 g, SaturatedFat 11 g, Cholesterol 8 mg, Sodium 37 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
PIñA COLADA ICE LOLLIES
These easy-to-make alcoholic ice lollies are guaranteed to put you in a weekend mood, with white rum and creamy coconut...
Provided by Katy Gilhooly
Categories Snack, Treat
Time 15m
Yield Makes 8 x 80ml lollies
Number Of Ingredients 6
Steps:
- Whizz the pineapple in a food processor until it is quite smooth but still has some texture. Add the Malibu, 2 tbsp lemon juice zest, icing sugar and coconut cream and whizz again to combine. Taste the mixture - it should be sweet and sharp. Add more lemon juice or icing sugar if needed. Divide between the lolly moulds and freeze for 1 hr until thick enough to hold a lolly stick upright. Push a lolly stick most of the way into each mould and freeze for another 6-8 hrs until solid.
- Meanwhile toast the coconut flakes in a dry pan until they are a light golden colour. Pull the lollies by their sticks to remove them from the mould. If they are stuck dip the mould in hot water for 10 secs and try again. Dip the tip of each lolly in the extra coconut cream then roll in the desiccated coconut. Either serve straightaway or wrap each lolly in baking parchment and store in individual airtight freezer bags for up to 1 week.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein
PIñA COLADA ICE POPS
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
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.
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- 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.
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