Welcome to the first post in my summer blogcation series! I’m so excited to introduce ya’ll to some great Nashville area bloggers over the next two weeks. Today’s post is from my friend and co-worker Leah who has a fantastic food blog, So, How’s It Taste? Enjoy! And let me know if you make these!
It took me probably less than a second to say yes when Jamie asked if I could do a guest post on her blog. She’s been a blogger a lot longer than I have, and I’ve turned to her numerous times for advice. We’ve been coworkers for years, but our friendship has grown even more thanks to blogging.
When thinking of a recipe to share, I knew I wanted something that was kid-friendly, but could be jazzed up for adults. My mom used to make virgin piña coladas from those mixers you find in the freezer and I thought it was the coolest thing in the world. I felt like such a grown-up. Fast forward to present day, where we still enjoy those drinks, kicked up with rum!
These popsicles taste just like piña coladas on a stick. Perfect for summer. Sweet coconut, tangy pineapple, and a cherry on top. I love how the chunks of real fruit and coconut inside create a nice variety of texture and a unique look. The coconut floats to the top of the mold and gives a cool rimmed effect. You won’t find these popsicles on any shelf in your grocer’s freezer. Leave out the rum to make it kid-friendly. If you don’t have popsicle molds, you can easily make these pina colada popsicles using small paper cups. All that’s missing is the umbrella!
Piña Colada Popsicles
Makes six 4-ounce popsicles
3 tbsp. shredded sweetened coconut
1 cup pineapple juice
3/4 cup coconut water
1/2 tsp. pure vanilla extract
2 tbsp. sugar
2 tbsp. light rum (optional)
6 maraschino cherries from a jar, stemless
6 bite-sized fresh pineapple chunks (about 1/2 cup)
1. Preheat an oven or toaster oven to 350F. Spread the coconut on a baking sheet and toast for about 6 minutes. Watch carefully as it can burn quickly. Let cool.
2. Put the pineapple juice, coconut water, vanilla, sugar, and rum, if using, in a blender. Process until smooth.
3. Divide the chunks of pineapple and cherries among your popsicle molds. Spoon about 1/2 tablespoon of the toasted coconut into each mold, on top of the fruit.
4. Pour the juice mixture into popsicle molds. Insert the sticks. Freeze for at least 12 hours.
5. Remove from the freezer and let stand for 5 minutes, or run under hot water, to remove popsicles from the molds.
Recipe adapted from Pops! by Krystina Castella