These are the popsicle equivalent of the quintessential cocktail and are a perfect summer treat for adults (or hold the rum to make them kid-friendly), and they couldn’t be easier to whip up. I use freshly squeezed pineapple and lime juice, and I always squeeze a little extra as a special drink for myself. These pina colada popsicles are insanely delicious; I promise they will wow.
- 150 ml freshly squeezed pineapple juice
- 115 g white sugar
- finely grated zest and juice of 1 lime
- 400 ml coconut milk
- 45 ml white rum (optional)
- Cooling time 30 minutes
- Freezing time 7 hours
Place the pineapple juice and sugar in a small saucepan over medium heat and cook, stirring, until the sugar is dissolved. Remove from the heat and allow to cool.
Transfer to a jug, add the lime zest and juice, coconut milk and rum, if using, and stir to combine. Pour the liquid into 6–8 popsicle (ice block) moulds. Freeze for 1 hour or until partially firm. Insert the popsicle sticks into the middle and freeze for a further 4–6 hours or until frozen.