A healthy dessert, a breakfast of champions, or a midday snack — however you choose to treat yourself to a popsicle is your own to savor! With Emily Zaiden’s new recipe book, Top Pops, in hand, we opted for to treat ourselves to a mini happy hour by testing out the tome’s piña colada pops recipe. In addition to boozy pops, Top Pops offers fifty-five flavor combinations derived from Zaiden’s high-flavor, low-sugar approach. Other dreamy combos include a vegan-friendly Avocado Vanilla, and a homeopathic Meyer Lemon Ginger pop.
Now, why don’t you get a head start on stocking your freezer full of summer’s staple treat?
Piña Colada Tipsy Pops
From Top Pops by Emily Zaiden. Makes 8-10 3-oz. pops
2 cups fresh pineapple, chopped
2 cups coconut milk
3 tablespoons vanilla extract
2/3 cup sugar
1/2 cup light or white rum
1/4 cup shredded unsweetened coconut
1. In a blender, add the pineapple, coconut milk, vanilla extract, sugar, and rum. Blend on high for 30 seconds, or until the pineapple is fully blended and no longer chunky. Stir in the shredded coconut and pulse to mix thoroughly.
2. Pour the mixture into molds, insert handles and place in the freezer. If using sticks, insert them after 30 minutes or when the mixture is firm enough for them to stand upright. Freeze until solid (at least five hours; due to the alcoholic content of these pops, they will take longer to freeze), and enjoy!
Do you have a fave popsicle flavor?