The Modern Piña Colada

Submitted by Mary Jenny

"Elevate the traditional piña colada by blending fresh pineapple, coconut cream and limes and serving it in an unexpected way. You can eat these frozen pops alone, or add one to a cocktail recipe for a funky, conversation-starting beverage. Bold ginger beer and dark rum round out the delicious flavours in this grown-up piña colada."

 

• Ready In: 5mins
• Ingredients: 6
• Yields: 10 popsicles
• Serves: 10

ingredients

• 3 cups fresh pineapple rings, cored and chopped
• 1 (400 ml) can coconut cream
• 2 teaspoons lime zest
• 2 tablespoons lime juice
• 4 ounces ginger beer (Crabbie's Original Alcoholic is best!)
• 1⁄4 ounce dark rum

directions

1. Blend pineapple rings and coconut cream until fairly smooth. Add lime zest and juice. Blend until mixed.
2. Pour mixture into 10 popsicle molds that each hold about 1/3 cup (80 mL). Freeze until firm.
3. Pour Crabbie’s ginger beer into a chilled rocks glass. Stir in rum. Add one prepared popsicle. Repeat immediately with remaining pops, Crabbie’s and rum if you’re serving a crowd, or save the pops for yourself for another day.
4. Tip: For a fun tropical flair, garnish with Tiki-inspired elements like umbrellas or edible flowers.