Never before has a post been more appropriate than it is this weekend.
Not only will we be celebrating our nation’s independence with BBQ’s and fireworks on Saturday… but Sunday we will be cheering on the U.S. women as they try to capture their first World Cup title since 1999.
In other words, a lot of red, white and blue.
Enter these slightly boozy, super fun and extra delicious popsicles. Perfect for cooling down on a warm summer day and celebrating good ol’ ‘Merica.
Also… special shout out to my friend Jeremy. I was feeling a little un-inspired and tempted to skip over the letter “U” all together this time. But he insisted I stay the course and came up with a few ideas to help get me going.
So the base for this is a cocounut milk and pineapple mixture. (Sorta like a pina colada!) Dump a can of coconut milk, 100 ml coconut rum (2 mini bottles) and about 8 ounces of cubed pineapple in your blender and as much sugar as you want, depending on how sweet you like it. (I went with 1/4 of a cup). Blend it up, and then evenly divide it into three containers. (You should have about 3 cups of liquid).
From here, you need to develop the red, white and blue layers. Add four ounces of cherries (or another red fruit like strawberries) to one of the cups… blend it up, set aside. Do the same for the blue layer with blueberries. To the white layer, either add 4 ounces of plain yogurt OR a banana (and blend) to give it an extra boost of “white” and some extra creaminess. (Note: you may choose to add a little food coloring to further boost up the colors).
*Note: These definitely will not get you drunk. The Malibu is more for flavor (and fun!) but you can try adding a little more if you want. Just don’t add too much or they won’t freeze properly! Also, I bought minis because I wasn’t sure I needed a whole bottle.
Place dixie cups on a sheet pan and evenly divide the red layer among the cups. Freeze for 20-30 minutes, or until slightly frozen. Add the white layer. Freeze for 20-30 minutes more. Insert popsicle sticks. Top off with the blue layer. Freeze overnight.
Truth be told, they are bordering on pink, white and purple instead of red, white and blue… but I think it’s close enough. When you’re ready to eat, simply peel off the paper cups and serve! Happy 4th of July everyone!
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- 1 (13 ounce) can coconut milk (or coconut cream)
- 8 ounces pineapple
- 100 ml malibu coconut rum (2 mini bottles)
- 1/4 cup sugar (more or less, to taste)
- 4 ounces of cherries or strawberries
- 4 ounces blueberries
- 4 ounces plain Greek yogurt (OR 1 banana)
- food coloring (optional)
- 10 dixie cups
- 10 popsicle sticks
- Combine coconut milk, coconut rum and about 8 ounces of cubed pineapple in your blender and as much sugar as you want, depending on how sweet you like it. (I went with 1/4 of a cup). Blend it up, and then evenly divide it into three containers. (You should have about 3 cups of liquid).
- From here, you need to develop the red, white and blue layers. Add four ounces of cherries (or another red fruit like strawberries) to one of the cups… blend it up, set aside. Do the same for the blue layer with blueberries. To the white layer, either add 4 ounces of plain yogurt OR a banana to give it an extra boost of “white” and some extra creaminess. (Note: you may choose to add a little food coloring to further boost up the colors).
- Place dixie cups on a sheet pan and evenly divide the red layer among the cups. Freeze for 20-30 minutes, or until slightly frozen. Add the white layer. Freeze for 20-30 minutes more. Insert popsicle sticks. Top off with the blue layer. Freeze overnight.
David Bentley
July 5, 2015 at 12:07 amWe made these at our fourth party! They came out awesome! Only thing is they have me in another zone, I may have had one too many! Did I use too much Malibu?