Ginger-Pina Colada Ice Pops recipe

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Ingredients

6 tablespoons coconut-flavored rum (such as Malibu®)
2 tablespoons dark rum
¼ cup sugar
3 (1/8 inch thick) slices peeled gingerroot
1 (16 ounce) package frozen pineapple chunks
1 (13.5 ounce) can unsweetened coconut milk

Nutrition Info

131.4 calories
carbohydrate: 14.9 g
cholesterol: : -
fat: 6.9 g
fiber: 0.8 g
protein: 0.8 g
saturatedFat: 6.1 g
servingSize: -
sodium: 7.1 mg
sugar: 12.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

12 pops

Recipe Note

Tropical flavors in the perfect summertime treat.

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