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 caloriescarbohydrate: 14.9 gcholesterol: : -fat: 6.9 gfiber: 0.8 gprotein: 0.8 gsaturatedFat: 6.1 gservingSize: -sodium: 7.1 mgsugar: 12.1 gtransFat: : -unsaturatedFat: : -
Directions Ginger-Pina Colada Ice Pops
Directions
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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.
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.