Today is national Piña Colada day! Though I’m all about a silky, creamy, icy piña colada, I love Puerto Rico’s national drink even more in popsicle form, especially on 100 plus degree days. I make mine virgin because I’m not much of a drinker, and I have a teenage boy in the house that eats six of everything. Of course, you can make these frozen pops with spicy rum. Just remember that alcohol doesn’t freeze, so you have to be careful with your ratio of juice to alcohol. If you go heavy on the alcohol, you’ll be eating piña colada slushies, which doesn’t sound all that bad either. Buen provecho!

Ingredients

  • 1 (20 oz) can pineapple slices packed in their juice (fresh pineapple works too)
  • 1 cup ice
  • 4 tablespoons of coconut milk
  • 5 tablespoons of coconut cream, divided into 4 tbs and 1 tbs

  • honey, to taste

  • 1/2 cup heavy cream

Directions

STEP 1

In a blender, puree the pineapple slices along with their juice, ice, coconut milk, and coconut cream until smooth. If you want a little texture to your pops, blend only until the pineapple breaks down into pea-sized chunks.

STEP 2

Add rum at this point if you want to make them boozy. Don’t use more than half a cup or the popsicles won’t freeze. Taste the mixture and add honey to taste. Remember, flavors are dulled when they are frozen so the mix needs to be really sweet if you want that sweetness to stand out in the finished product.

STEP 3

Whip the heavy cream to stiff peaks and fold into the mixture.

STEP 4

Add pineapple mixture to your popsicle molds. Liquid expands when it freezes, so don’t fill the molds all the way up. Stop at about 3/4 of the way up. Freeze for 5 hours. To release the popsicles from the mold, run them under warm water for a few seconds.