Directions
If you are looking for a nice recipe, easy to make and excellent to make your aperitifs even more intriguing and thirst-quenching, here is the Pina Colada popsicles. They are a great way to prepare tasty aperitifs for a walk, a way to change and play down the world of today’s mixology, which by now takes itself all too seriously. Ok, it’s okay to stick to the recipes of great cocktails, ok, we use bizarre ingredients and homemade with the most abstruse fruits of the globe and spices that no one knows and will ever buy, but let’s not overdo it, a popsicle with rum, coconut cream, lime and pineapple has never killed anyone.
Either way, these pina colada flavored popsicles aren’t very alcoholic, but they do have a gorgeous and sumptuous creamy and velvety flavor. Not to mention that with the addition of lime they find a good balance between sweetness and acidity, reinforced with pineapple nectar. The recipe is almost identical to that of the classic Pina Colada, so use coconut cream and not milk and even less coconut water; the only difference is the addition of a little sugar syrup, which is essential for perfectly freezing the popsicles. But the beauty is that you can flavor your popsicles to taste with nutmeg or allspice dram or even angostura to make them less frivolous.
Ingredients and doses for making Pina Colada popsicles
To make 6 popsicles
- 20 cl of white rum
- 60 cl of pineapple juice
- 30 cl of coconut cream
- crushed ice 480 grams
- 6 slices of pineapple
- 10 cl of freshly squeezed lime juice
- 10 cl of sugar syrup
How to make Pina Colada popsicles
There is only one great trick to making a good Pina Colada and therefore also popsicles: make the juice with an extractor or a centrifuge, do not buy industrial fruit juices. If you have no juicer or extractor, chop the pineapple and then mash it in a colander with a wooden spoon.
When the pineapple juice is ready, squeeze the limes and strain the juice, then put the juices, rum, coconut cream and a few pieces of pineapple in the blender, add the crushed ice and blend until you have obtained a mixture. homogeneous. If you want you can also not put the crushed ice, but in this way, you will save time and the icicles will form faster. Pour the Pina Colada into the molds, put the stick in each slot and then let it rest in the refrigerator overnight.
More rum-based cocktails to try
Cuba Libre, Dark and Stormy, Basito, Pina Colada, Don Rodrigo, Daiquiri, Planter’s punch, Caipirissima, Zombie, Mai Tai and of course the legendary Cuban Mojito. Ah, and don’t forget the icicles at Cuba Libre.
