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Ginger-Pina Colada Ice Pops

"Tropical flavors in the perfect summertime treat."
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4 h 30 m servings 131 cals
Original recipe yields 12 servings (12 pops)

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  1. 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.
  2. 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

Per Serving: 131 calories; 6.9 g fat; 14.9 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 7 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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!!!