Malibu Summer Soothers deliver serious Caribbean flavour thanks to an intoxicating blend of mango, pineapple, passion fruit, coconut and Malibu rum!
Course Dessert
Servings 8
Author I Sugar Coat It
Ingredients
Malibu Mango Coconut Pops
2cupscoconut smoothieorganic and BPA-free coconut milk, 2-3 frozen ripe bananas
1cupmango nectarfresh or store-bought
¾cupMalibu Rum
Malibu Passion Fruit Pineapple Pops
1cuppineapple smoothieorganic and BPA-free coconut milk, pineapple
1cuppassion fruit nectarfresh or store-bought
¾cupMalibu Rum
Instructions
Mango Coconut Pops:
Make the coconut smoothie, by adding the coconut milk and bananas to a blender and blend in medium-high until smooth. Add the rum and blend for a couple seconds.
Decide on the colour scheme. For the popsicle with the horizontal mango band in the middle, fill ⅓ of each popsicle mold first with the coconut/rum smoothie, insert the popsicle stick and let freeze for about an hour.
Remove from the freezer and fill ⅓ with mango nectar. Return to freezer for an hour. Remove and fill the last ⅓ with the coconut/rum smoothie. Allow to freeze for about five hours.
Passion Fruit Pineapple Pops:
Blend coconut milk and fresh pineapple chunks on medium-high in a blender until smooth. Add half the rum and blend for a couple more seconds. Pour through a sieve to remove any unwanted chunks.
Add the remaining rung to the passion fruit nectar.
Pour the smoothie into the popsicle mold to the halfway point. Insert popsicle sticks and place in freezer at a safe angle to avoid spills. Allow to freeze for no less than an hour.
Remove from freezer and fill the mold with the passion fruit/rum mixture. Return to the freezer in a fully upright position and allow to freeze for five hours.