There’s nothing like a frozen mocktail on a stick to put you in a tropical mood. These double-layered pops eschew refined sugar for dates and the natural sweetness of pineapple and orange juice. We use rum extract, but you can transform these into adult “poptails” by adding 1 tablespoon of spiced rum, if desired.
5-Ingredient Piña Colada Pops
- 1 cup (237ml) light coconut milk
- 4 medium (57g) dates, pitted
- 1 1/2 cups (340g) fresh pineapple chunks
- 1/4 cup (59ml) freshly squeezed orange juice
- 1 teaspoon rum extract
Combine the coconut milk and dates in a blender and puree until smooth. Pour into 6 (1/2 cup/118ml-capacity) popsicle molds until half full. Freeze until nearly firm, 1 hour.
While the first layer is freezing, make the second layer. Blend the pineapple, orange juice and rum extract and blend until smooth. When coconut layer is nearly firm, pour the pineapple mixture into the molds. Place popsicle sticks into molds. Freeze until firm, about 3 hours.
Serves: 6 | Serving Size: 1 popsicle
Nutrition (per serving): Calories: 109; Total Fat: 2g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 13mg; Carbohydrate: 24g; Dietary Fiber: 2g; Sugar: 12g; Protein: 1g