Hey all! It's TGIFF - Thank Goodness It's Frozen Friday! And we're doing it Malibu style!
Summer's visit is quickly winding down. But before she flatlines and drifts off to the Southern Hemisphere, we're giving her a taste of Malibu! The rum version, that is - used to infuse these frozen colour blocks of mango, coconut, pineapple and passion fruit with a little Caribbean flavour! Yeah man!
I like to refer to popsicles, especially the ones laced with alcohol, as adult soothers. Think about it... no explanation required, right! Heck, if I were a crying baby, I'd want my soother to come in these two flavours, or any of the other popsicles I've made this summer. Hmmm, maybe they already do! That would explain all the giggling that quickly turns to sobs and screams. You babies got it made! But I digress...
I was inspired to try this colour-blocking effect after seeing these on Pinterest. There wasn't any instruction that went along with the post, but a little common sense and I was on my way to creating boozy layers of mango/coconut and pineapple/passion fruit.
And can I tell you just how much easier this particular popsicle mold made this task! The notched cover that comes with the mold held the popsicle sticks in place and doubled as a display prop.
It's basically done in stages and the amount of layers you want will determine how long the process takes. I have laid it all out for your below - a full road map to take you back to Cali! I guarantee you won't want to leave.
More Adult Soothers:
Take a trip to the moon on Chocolate Rocket Cosmopoli-TEA
Go green with Matcha Mojito Popsicles
Eat Like an Elephant with Amarula Chai Latte Creamsicles
Servings: 8
Ingredients
Malibu Mango Coconut Pops
- 2 cups coconut smoothie organic and BPA-free coconut milk, 2-3 frozen ripe bananas
- 1 cup mango nectar fresh or store-bought
- ¾ cup Malibu Rum
Malibu Passion Fruit Pineapple Pops
- 1 cup pineapple smoothie organic and BPA-free coconut milk, pineapple
- 1 cup passion fruit nectar fresh or store-bought
- ¾ cup Malibu Rum
Instructions
Mango Coconut Pops:
- Make the coconut smoothie, by adding the coconut milk and bananas to a blender and blend in medium-high until smooth. Add the rum and blend for a couple seconds.
- Decide on the colour scheme. For the popsicle with the horizontal mango band in the middle, fill ⅓ of each popsicle mold first with the coconut/rum smoothie, insert the popsicle stick and let freeze for about an hour.
- Remove from the freezer and fill ⅓ with mango nectar. Return to freezer for an hour. Remove and fill the last ⅓ with the coconut/rum smoothie. Allow to freeze for about five hours.
Passion Fruit Pineapple Pops:
- Blend coconut milk and fresh pineapple chunks on medium-high in a blender until smooth. Add half the rum and blend for a couple more seconds. Pour through a sieve to remove any unwanted chunks.
- Add the remaining rung to the passion fruit nectar.
- Pour the smoothie into the popsicle mold to the halfway point. Insert popsicle sticks and place in freezer at a safe angle to avoid spills. Allow to freeze for no less than an hour.
- Remove from freezer and fill the mold with the passion fruit/rum mixture. Return to the freezer in a fully upright position and allow to freeze for five hours.
- Unmold and enjoy!
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
Products Used In This Post:
G Pavao says
Looks like I have to go shopping. I really HAVE to make this. You have combined my favorite fruits. YUMMMMMMMMM
Radhika says
When I get back from my holiday, I have a date with these, for sure!
Regina @SpecialtyCakeCreations says
This is definitely a soother I would love to console me over summer's ending. I am all over these awesome flavor combos!
I Sugar Coat It! says
May need to add a bit more rum for that purpose. 😉