Tropical flavors in the perfect summertime treat.

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Recipe Summary

prep:
5 mins
cook:
5 mins
additional:
4 hrs 20 mins
total:
4 hrs 30 mins
Servings:
12
Yield:
12 pops
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together rums, sugar, and ginger in a saucepan. Bring to a boil, then reduce heat and simmer 5 minutes to concentrate the mixture and allow some of the alcohol to cook off. (You'll have a generous 1/3 cup.) Remove from heat and let cool to room temperature, about 20 minutes.

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  • Transfer rum and ginger mixture to a blender with pineapple and coconut milk and blend until smooth. Pour into 12 (3-ounce) ice pop molds, dividing evenly. Cover molds, insert sticks, and freeze until solid, at least 4 hours and up to 2 weeks.

Nutrition Facts

131 calories; protein 0.8g 2% DV; carbohydrates 14.9g 5% DV; fat 6.9g 11% DV; cholesterolmg; sodium 7.1mg. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/06/2017
Delicious flavor profile, Just don't boil away the alcohol!! Add the rum plus more after you blend the other ingredients.....then you will have an adult pop!!! Read More
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