Strawberry Daiquiri Piña Colada Ice Pops

Strawberry Daiquiri Piña Colada Ice Pops

4.3(165)

These colorful, fruity, and boozy ice pops are a surefire summer hit! Layers of strawberry daiquiri, sweet coconut, and piña colada are fortified with coconut milk and rum for a creamy pop with a kick that is sure to get the party started! This content is intended solely for users of legal drinking age. Drink responsibly.

Cook Time
25 minutes
Total Time
5 hr 20 min
Yield
6 pops

Ingredients

Simple Syrup

  • ¼ cup water (60 mL)
  • ¼ cup sugar (50 g)

Strawberry Daiquiri Layer

  • 20 oz strawberry (565 g), fresh or frozen
  • 1 tablespoon fresh lime juice
  • 2 teaspoons lime zest
  • 4 tablespoons rum, gold or dark

Coconut Cream Layer

  • 1 can full fat coconut milk, 3 tablespoons reserved for the piña colada layer
  • 4 tablespoons coconut rum

Piña Colada Layer

  • 1 can pineapple, crushed with juices
  • 4 tablespoons coconut rum

Nutrition Info

  • Calories 413
  • Fat 27g
  • Carbs 33g
  • Fiber 3g
  • Sugar 61g
  • Protein 3g

How to Make It

1. Step
Make the simple syrup: in a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves, about 5 minutes. Transfer the syrup to a heatproof container and let cool completely before using. Any leftover syrup will keep in the refrigerator for up to 1 month.
2. Step
Make the strawberry daiquiri layer: In a 2-quart blender or food processor, combine the strawberries, simple syrup, lime juice and zest, and rum and blend until mostly smooth, 1–2 minutes. Divide the contents evenly between 6–8 ice pop molds, filling each ⅓ of the way. Cover with the lid (or place sticks in the middle) and freeze for at least 30 minutes before adding the next layer.
3. Step
Make the coconut cream layer: Clean the blender. Reserve 3 tablespoons of coconut milk for the piña colada layer, then add the remaining coconut milk, coconut rum, and 3 tablespoons simple syrup to the blender and blend until well combined, 1–2 minutes. Carefully pour into the pop molds over the strawberry daiquiri layer, filling another ⅓ of the way. Place the tops back on (or sticks back in) and freeze for at least another 30 minutes before adding the final layer.
4. Step
Make the piña colada layer: In a medium bowl, mix together the crushed pineapple and their juices and coconut rum. Let infuse for 5–10 minutes.
5. Step
Clean out the blender. Add the crushed pineapple and rum mixture, reserved 3 tablespoons coconut milk, and 1 tablespoon simple syrup and blend until smooth and well combined, 1–2 minutes. Pour into the pop molds over the coconut cream layer, filling the rest of the way. Place the lid on (or sticks back in)–it may require a bit of force to get through the bottom 2 layers. Freeze for at least 4 hours, or up to overnight.
6. Step
Remove the pop molds from the freezer and dip in room temperature water for no more than 60 seconds, being careful to avoid getting any water in the pops. Wiggle the sticks around every 20 seconds to loosen the pops from the molds. Remove the pops and wrap Individually in plastic wrap. The pops will keep in the freezer for up to 2 weeks.
7. Step
Enjoy (responsibly)!

Tags

DrinksWhiskCasual PartytastyjuniorSpatulaMixing BowlHappy HourDessertsAmericanContains AlcoholOne Top FriendlyLiquid Measuring CupNo Bake DessertsSauce PanEasyStove TopFreezerBlender

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