Photo's courtesy of Minimalist Baker
Easy, 4-ingredient Piña Colada Popsicles with creamy coconut and rum-soaked pineapple! Tastes just like a piña colada, perfectly sweet, and ideal for summer!
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
1 cup (165 g) chopped fresh pineapple (make sure it’s ripe!)
1 1/2 Tbsp (22.5 ml) white rum (I love Malibu, which is vegan and gluten free)
1 14-ounce (414 ml) can coconut cream (or sub full fat coconut milk)
3 Tbsp (37 g) organic cane sugar (or sub maple syrup or agave nectar)
1 cup (165 g) rum-soaked pineapple (see above)
Add pineapple to a small mixing bowl and top with white rum. Toss to coat and let set for 5-10 minutes, stirring frequently to infuse the flavor.
In the meantime, combine coconut cream and sweetener of choice in a blender and blend on high for 1 minute to fully incorporate. Then slightly drain excess rum (in my opinion, you should totally not let that go to waste - have a sip!) and add pineapple to blender. Pulse gently a few times to incorporate - you want there to be pieces of pineapple in the popsicles.
Add the mixture to a popsicle mold (this is my new favorite) and add popsicle sticks. Freeze until firm - about 4-6 hours. To remove from molds, let thaw slightly by setting at room temperature for 10 minutes, or dipping in warm/hot water to help loosen.
Enjoy immediately or store leftovers well covered in the freezer up to 2 weeks.