Pina Colada Ice Pops (Vegan, Refined Sugar free)
Servings Prep Time
6-8 10minutes
Passive Time
4 hours
Servings Prep Time
6-8 10minutes
Passive Time
4 hours
Ingredients
Instructions
  1. Puree the fresh pineapple (make sure it is as ripe) with 3 Tbsp of the dark rum in a blender. Set aside.
  2. Blend the rest of the dark rum, coconut milk and maple syrup or honey. Check the alcohol intensity. Add more rum if you want to make it more boozy. Set aside.
  3. In an ice popsicle mould, add a Tablespoon of the pineapple puree into each mould. Then fill it up with the coconut milk-rum combination.
  4. Place the lid, insert the sticks and freeze for a minimum 4 hours, I prefer to freeze it overnight.
  5. To unfold, briefly hold the ice-popsicle mould under hot water. A few seconds will do. Then holding the mould with the sticks facing downwards, squeeze the popsicle in one hand and the tug the stick downwards with the other hand. Do this gently and it should slip out of the mould.
  6. Place it in a baking paper lined tray or plate and freeze again for another hour or so as the un-moulding would have made it melt. Place in a zip loc bag in the freezer and pull out whenever your are in the mood for a boozy ice pop!