HELLO! Big news: I made a portable cocktail.
Portable by my standards — meaning you can stroll across the backyard, sit on the deck, or enjoy the beach while holding a frozen cocktail pop. I’ll probably monopolize the best cheese on the board and save the fruit and pistachios for you.
It’s almost a vacation here: in 24 hours I’m headed to the beach. Not tropics exactly, but close enough. I plan to smell like overly fragrant 1990s coconut sunscreen and read at least four books. Hand me a portable CD player with Backstreet Boys, Toni Braxton or Ma$e and I’ll be fully transported to the easiest kind of nostalgia.
Which is why today’s cocktail is frozen — in popsicle form. Yes, cocktail popsicles. That automatically upgrades them to snack status. Just don’t forget there’s rum in them.
These are fun: a boozy strawberry layer topped with a tropical boozy layer — lots of coconut, pineapple and banana. Creamy, fruity, and perfectly summery.
It basically counts as a smoothie. Health food, obviously.
Strawberries and rum for breakfast? Why not. It’s summer, so these layers worked perfectly as a smoothie bowl inspiration this morning.
These pops were tricky to photograph, but I love using small zip-style molds or plastic ice pop bags to make homemade frozen treats — they’re easy to use and great for hot days. I’ve tried lots of molds over the years; these are among the simplest for summer.
I usually call them ice pops (sometimes freezer pops). What do you call them? No shade if you say “otter pops,” but that still makes my skin crawl a little. I’ll forgive you though.
Try these tropical cocktail pops — refreshing, fun for happy hour, and delightful to share. Cheers!
Lava Flow Cocktail Pops
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Ingredients
- 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
Instructions
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In a blender, puree the strawberries with the light rum until smooth and creamy. Pour that mixture into a measuring cup or bowl. Rinse the blender and add the coconut milk, banana, frozen pineapple and coconut rum, then blend until smooth.
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Fill popsicle molds or plastic ice pop bags. Pour the strawberry puree in first and fill each mold about halfway, then pour the coconut mixture on top. Freeze for at least 6 hours or overnight until fully set.
Notes
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This is definitely a few servings of fruit.