Lava Flow Cocktail Pops.
HELLO! Very important news. Very. I have made you a portable cocktail.
You know, portable by my standards at least. Portable as in – hey, let’s walk around the back yard. Sit on the deck. On the beach! Watch the sunset with a cheese plate where I will eat all the good cheese and save the fruit and shelled pistachios for you.
Errr. Are you telling me that ALL cocktails are portable then? Where have I been.
It’s t-minus 24 hours until I leave on vacation and while we’re not going anywhere TROPICAL per se, we will still be on a beach which absolutely counts. I plan on smelling like the worst 1990’s coconut sunscreen you can imagine and drowning in at LEAST four books. In fact if you give me a portable CD player filled with Backstreet Boys, Toni Braxton or Ma$e, I really might have the most accessible key to a time machine.
So. That’s why we’re having our cocktail in frozen form today. In popsicle form! Which means it totally makes for an acceptable snack. That’s what I consider popsicles to be, anyway. Just forget about the rum in there.
The rum! Ooooh these babies are fun. We have a boozy strawberry layer topped with a boozy tropical layer. Tons of coconut, pineapple and banana. So creamy and fruity.
It’s just like a smoothie.
Essentially a health food.
I mean, just look at that! Can strawberries and rum be the base of my smoothie bowl this morning? It’s summer. I think it’s only fair.
While these popsicles were super difficult to photograph in a *fun* way, I adore using these little zip packets to make homemade ice pops. I’ve made so many different “molds” of popsicles over the years and these were by far the easiest to consume in the summer heat!
And oooh yes I did. I called them ice pops. That’s what I’ve always called them! Maaaaaybe a handful of times the name “freezer pops” has come out of my mouth. What do you call them? Don’t even tell me “otter pops.” That makes NO sense to me. Whyyyyyy. It actually makes my skin crawl. I’ll forgive you though.
You’ve gotta try your hand at these tropical beauties. Super refreshing and a fun idea for happy hour. We can cheers together!
- 1 cup frozen strawberries
- 1/4 cup light rum
- 1 (14-ounce) can full-fat coconut milk
- 1 banana, frozen or fresh
- 1/2 cup frozen pineapple chunks
- 1/4 cup coconut rum
- In a blender, puree the strawberries and light rum until smooth and creamy. Pour the mixture into a measuring cup or bowl. Quickly rinse out the blender and add the coconut milk, banana, pineapple and rum. Blend until pureed and smooth.
- At this point you can fill regular popsicle molds or use the plastic molds for ice pops like I did. Slowly pour in the strawberry puree and fill the mold halfway. Pour the coconut mixture over top. Freeze the molds for at least 6 hours, or overnight.
This is certainly a few servings of fruit.