- 6 tablespoons coconut-flavored rum (such as Malibu®)
- 2 tablespoons dark rum
- 1/4 cup sugar
- 3 (1/8 inch thick) slices peeled gingerroot
- 1 (16 ounce) package frozen pineapple chunks
- 1 (13.5 ounce) can unsweetened coconut milk
- 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.
- 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.
03/25/2018
recipepes.com
Ginger-Pina Colada ce Pops, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
