How to Make Piña Colada Popsicles
How to Make Piña Colada Popsicles
Some fruits, like mango, over-ripe banana, or grapes,
are sweet enough without additional sweetener.
Taste your pureed fruit to control how much sweetener
to add if any. (It will taste a slightly less sweet when frozen).
Honey as a sweetener helps prevent freezing solid.
To remove the pops from their containers, dip them into
hot water for a second or two, and they’ll slide right out.
Piña Colada Popsicles
Main ingredients
2 cups coconut milk
1 cup diced pineapple (fresh or canned)
2 tbs.(or more) coconut sugar, honey or maple syrup
1/2 tsp rum or vodka or vanilla extract
1/4 tsp tapioca starch
Added to prevent freezing solid
Honey as a sweetener helps prevent freezing solid.
Blend coconut milk and diced pineapple
in food processor. Pour into molds.
Mix all ingredients in a bowl or processor.
Pour into molds.
If you don’t have ice pop molds, you can make
these fruit pops in disposable cups.
Yield about 6 to 10 ice popsicles, depending on
the size of the containers used as molds.
Mix all ingredients in a bowl or processor. Pour into
molds. If you don’t have ice pop molds, you can make
these fruit pops in disposable cups.
Make sure not to fill your molds to the top because
liquids expand when frozen.
Freeze for half an hour. Insert popsicle sticks into
the center of each and return to freezer until frozen.
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