Boozy Pina Colada Popsicles

Bring a little paradise into your summer routine with these Boozy Pina Colada Popsicles made with Silk Unsweetened Coconutmilk! They couldn't be simpler, with only 3 ingredients! Then, drizzle on a homemade vegan chocolate caramel sauce and toasted coconut shreds.

My baby is going to summer camp soon for a few days, and I'm going to drown my sorrows (I mean, celebrate) with a couple of these boozy pops!

I know... she's not a baby anymore.

Babycakes is 8. Seriously, how did that happen?!? Remember when she looked like this?

Anyways, we've packed and labeled alllllllll the things. I've written letters for every day. I've packed a care package with playing cards, a necklace, a mermaid zipper pouch, a fun multi-color pen, and a journal she can write in. And these boozy popsicles are in the freezer. I think we're ready. 

Pina Colada Popsicles with Silk

I told you... there are only 3 ingredients. So simple! The hardest part is waiting for them to freeze!

  • Silk Unsweetened Coconutmilk
  • Fresh pineapple chunks
  • rum (optional, but recommended!)

pouring Silk for pina colada popsicles

Give everything a whirl in a high speed blender (Blendtec is my favvvvv). 

blending up pina colada popsicles

Then, pour into your popsicle mold. This recipe makes 8 - 10 popsicles, depending on how juicy your pineapple is and how big your popsicles are.

pouring pina colada popsicles into mold

Then drizzle with homemade chocolate caramel sauce (you can store it in a mason jar in your fridge and then drizzle it on all your favorite frozen desserts) and toasted coconut shreds. It dresses them up so nicely!

pina colada popsicles with Silk coconutmilk

Other popsicles you might like to try:

Boozy Pina Colada Popsicles

Description

Boozy Pina Colada Popsicles

Ingredients

1 1⁄2 cup
Silk Unsweetened Coconutmilk
2 cups
fresh pineapple chunks
50 milliliters
rum (optional - one of the little mini bottles, or ~1.75 ounces)
   
------------FOR THE CHOC CARAMEL SAUCE----------
1⁄4 cup
Silk Caramel Almondmilk Creamer
1⁄4 cup
powdered monkfruit (or sub coconut sugar)
1⁄2 cup
dark chocolate chunks (72% Cacao, make sure it's dairy-free to keep vegan)
   
----------FOR TOPPING----------
1⁄2 cup
toasted coconut shreds (optional)

Instructions

  1. Combine the Silk Unsweetened Coconutmilk, pineapple, and rum in a high speed blender. Blend on high until smooth, approximately 60 seconds.
  2. Pour into a popsicle mold.
  3. Freeze for 30 minutes, then add popsicle sticks.
  4. Freeze for another 3 - 4 hours until completely frozen.
  5. If you want to adorn with the caramel sauce, combine the sauce ingredients into a small saucepan over medium-low heat. Stir frequently, melting the chocolate and letting the sauce thicken for approximately 10 minutes. Remove from stovetop and pour the sauce into a widemouth jar or bowl. Cool in refrigerator for ~ 10 minutes.
  6. Lay the popsicles in a single layer on a parchment lined baking sheet.
  7. Use a spoon to drizzle on the caramel sauce, then sprinkle with toasted coconut shreds.
  8. Freeze for an additional 20 minutes. Then, enjoy! Store leftovers in the freezer.

Yields 8 Popsicles