Recipe By Anonymous
Rating
Published May 13th
Prep 5m Cook 5m Additional 4h 20m Ready In 4h 30m
Servings 12 pops Calories 131.4

Tropical flavors in the perfect summertime treat.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.

Nutrition Facts

  • Calories 131.4
  • Carbohydrate 14.9 g
  • Fat 6.9 g
  • Fiber 0.8 g
  • Protein 0.8 g
  • Saturated Fat 6.1 g
  • Sodium 7.1 mg
  • Sugar 12.1 g

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Reviews

  1. Delicious flavor profile, Just don't boil away the alcohol!! Add the rum plus more after you blend the other ingredients.....then you will have an adult pop!!!
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