The most I have thought about in this summer of 2020 is traveling! I mean the itch is real. What keeping me going is the food and gorgeous Minnesota weather! The full sun and our lake beaches reminds me of our travels to Puerto Rico and Mexico! While traveling across Puerto Rico I got addicted to piña coladas. Sipping one or two while reading a book under a cabana with that salty ocean breeze in the air…ahhhh, It was amazing! So relaxing! May be I could move there some day! I connect with Spanish culture so much more than any other, it is so similar to our Indian culture plus a bonus is people there often mistake me as one of their own due to my skin color, I mean I totally blend in – WIN WIN!
When we were in Puerto Rico I really enjoyed Piña coladas. Piña colada is a frozen blended drink that originated in Puerto Rico. It has a combination of two of my favorite tropical flavors: coconut and pineapple. Piña colada literally means “strained pineapple”, a reference to the freshly pressed and strained pineapple juice used in the drink’s preparation.
Now imagine the same taste of piña colada drink in a popsicle form! Though my version here is without alcohol/white rum which makes it low-calorie, vegan, and obviously kid-friendly.
Bursting with tropical frutiness of the pineapple, creaminess of coconut milk and a hint of lime makes these piña colada popsicles oh-so yummilicious! And did I mention they are super easy to make to? Comes together in less than 10-15 minutes and all you have to do is wait for it to freeze for few hours. Delicious fruity, creamy and healthy treat ready in minutes with minimal efforts to beat the summer heat.
- 2½ cup fresh pineapple juice ( 1 big ripe pineapple )
- 1 13.5 oz can full fat coconut milk
- 3 tbsp maple syrup ( or use agave syrup or cane sugar )
- 2 tbsp lime juice
- 2 tbsp of toasted shredded coconut [ optional ]
- ½ tsp vanilla extract
- Prepare one ripe and juicy pineapple - wash, remove skin and cut in big chunks. Add it in the juicer to make juice or blend it in a blender and strain it. Set aside.
- In a big mixing bowl combine coconut milk, prepared pineapple juice, maple syrup, lime juice and vanilla extract. Taste test and adjust lime and sweetener if needed.
- Add the mixture to a popsicle mold and add popsicle sticks. I like to fill it till ¼ inch is left and then layer some toasted shredded coconut and then add the popsicle sticks, this step is optional.
- Freeze until firm – about 4-6 hours or overnight. To remove from molds easily, I like to dip it in warm water to help loosen.
- Enjoy now or store back in freezer for later.
Store the remaining popsicles back in the freezer covered in the mold or store it in ziplock up to 2-3 weeks.
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