What’s better than having a cold, refreshing popsicle on a hot summer day?! As a child, popsicles were the first thing I’d crave after swimming in the pool or playing outside. My parents and I would travel to the Florida Keys each year to camp and I can distinctly remember snagging a coconut flavored popsicle each time we went into the main check in area. I’m pretty sure that’s where my obsession with coconuts started! For this Memorial Day, I’ll be hosting a pool party and wanted to make a refreshing treat for my family and friends to enjoy during this sunny day. I came across a recipe for piña colada popsicles that would fit my idea perfectly! I thought it would be an interesting to take the classic piña colada and turn it into a hand held treat. Since this recipe calls for rum, you can eliminate it to make the popsicles kid-friendly. Making the frozen piña colada popsicles was so simple and literally took me five minutes to prepare. I chose to go with a smaller popsicle mold, however feel free to use any size. Let’s take a look at what you’ll need:
Popsicle Prep
Ingredients(Makes 10 popsicles)
3 Cups pineapple, pureed 2 Cups coconut milk 5 Tablespoons agave nectar 2 Teaspoons Kelapo Coconut Oil Pinch of salt 2 Tablespoons white rum (optional) 1 Cup pineapple, diced
Directions
Combine pineapple puree, coconut milk, agave nectar, coconut oil, salt, and rum in a food processor or blender; process until smooth and combined. Divide diced pineapple evenly among popsicle molds. Fill each mold with 1/3 cup mixture, leaving a 1/2-inch of space at the top of each mold. Use a skewer to gently distribute diced pineapple in mixture.
Let freeze one hour before inserting popsicle sticks; continue to freeze until completely firm, 4 to 6 hours more. Run molds under hot water 30 to 45 seconds before unmolding, or let stand at room temperature 5 minutes. Wrap popsicles individually in plastic wrap and store in the freezer up to 3 weeks if any are left over. Serve and enjoy this tropical treat!
I chose to go with a smaller popsicle mold, however feel free to use any size that would best suit your needs. This mixture could have filled up around 4 to 5 of the smaller molds, which is great for a larger crowd if entertaining. I found that the coconut oil really brought out the piña colada taste and am absolutely in love with the final results. I know these refreshing treats will be a hit this weekend! If you’re looking for more Memorial Day ideas, make sure to check out our Top 10 Ways To Use Coconut Oil On Memorial Day. Have a fun and safe 3-day weekend!
Piña Colada Popsicles
Piña Colada Popsicles Ready To Serve!
What’s better than having a cold, refreshing popsicle on a hot summer day?! As a child, popsicles were the first thing I’d crave after swimming in the pool or playing outside. My parents and I would travel to the Florida Keys each year to camp and I can distinctly remember snagging a coconut flavored popsicle each time we went into the main check in area. I’m pretty sure that’s where my obsession with coconuts started! For this Memorial Day, I’ll be hosting a pool party and wanted to make a refreshing treat for my family and friends to enjoy during this sunny day. I came across a recipe for piña colada popsicles that would fit my idea perfectly! I thought it would be an interesting to take the classic piña colada and turn it into a hand held treat. Since this recipe calls for rum, you can eliminate it to make the popsicles kid-friendly. Making the frozen piña colada popsicles was so simple and literally took me five minutes to prepare. I chose to go with a smaller popsicle mold, however feel free to use any size. Let’s take a look at what you’ll need:
Popsicle Prep
Ingredients (Makes 10 popsicles)
3 Cups pineapple, pureed
2 Cups coconut milk
5 Tablespoons agave nectar
2 Teaspoons Kelapo Coconut Oil
Pinch of salt
2 Tablespoons white rum (optional)
1 Cup pineapple, diced
Directions
Combine pineapple puree, coconut milk, agave nectar, coconut oil, salt, and rum in a food processor or blender; process until smooth and combined. Divide diced pineapple evenly among popsicle molds. Fill each mold with 1/3 cup mixture, leaving a 1/2-inch of space at the top of each mold. Use a skewer to gently distribute diced pineapple in mixture.
Let freeze one hour before inserting popsicle sticks; continue to freeze until completely firm, 4 to 6 hours more. Run molds under hot water 30 to 45 seconds before unmolding, or let stand at room temperature 5 minutes. Wrap popsicles individually in plastic wrap and store in the freezer up to 3 weeks if any are left over. Serve and enjoy this tropical treat!
I chose to go with a smaller popsicle mold, however feel free to use any size that would best suit your needs. This mixture could have filled up around 4 to 5 of the smaller molds, which is great for a larger crowd if entertaining. I found that the coconut oil really brought out the piña colada taste and am absolutely in love with the final results. I know these refreshing treats will be a hit this weekend! If you’re looking for more Memorial Day ideas, make sure to check out our Top 10 Ways To Use Coconut Oil On Memorial Day. Have a fun and safe 3-day weekend!
-Kayla
Tags: coconut oil, Coconut Oil Cooking, coconut oil recipes, dessert, easy recipes, frozen snack, frozen treat, gluten free, gluten-free recipes, healthier alternative, healthy snacks, holiday, homemade, Kelapo Coconut Oil, organic coconut oil, popsicle, snack, sweet, vegetarian recipes