A little tropical refreshment: Piña Colada Ice Pops

If you happened (hypothetically) to be visiting the Pacific Northwest in the last week of July, you may still be in shock. It can get that hot in Portland, and not everyone is prepared for it. The restaurants don’t all have air conditioning. The traffic lights got shorted out. We’re just lucky it didn’t last too long.

And we were lucky that my mother had the foresight to save a page of grown-up popsicle recipes from July’s Gourmet magazine. These piña colada ice pops were fresh and not too sweet. They were easy to whip up ahead of time, and made a fun finish to a spicy takeout Thai dinner we ate the night my brother’s family arrived.

If you can’t get a sweet ripe pineapple, you could probably use canned, but I suspect it wouldn’t be quite as good. In the future, I might add a tablespoon or two more rum to make sure you can taste it a little. Adding too much could keep them from freezing solid, though. Also, don’t be tempted to skip the straining step—getting lazy might mean you end up with quite a fibrous dessert.

If you don’t have popsicle molds handy, I hear you can use shot glasses or little jars as well.Dont worry, hers was just apple juice

Don’t worry, hers was just apple juice.

Piña Colada Ice Pops
Gourmet, July 2009
makes 8-12 depending on the size of your popsicle molds

3 cups chopped ripe pineapple
1/3 cup well-stirred unsweetened coconut milk
1/2 cup water
3 T superfine sugar
1/3 cup light rum (I might add a tablespoon or two more next time.)

Purée all ingredients in a blender until quite smooth, then strain through a sieve into a large measuring cup or bowl, pressing and then discarding solids. Pour into molds.

If molds do not have sticks attached to the base, freeze 30 minutes before inserting sticks. Freeze until firm, about 24 hours.

In cocktails, dessert, fruit

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