Ginger-Pina Colada Ice Pops Recipe

Ingredients

Instructions

  1. Stir together rums, sugar, and ginger in a saucepan. Bring to a boil, then reduce heat and simmer 5 minutes to concentrate the mixture and allow some of the alcohol to cook off. (You’ll have a generous 1/3 cup.) Remove from heat and let cool to room temperature, about 20 minutes.

  2. Transfer rum and ginger mixture to a blender with pineapple and coconut milk and blend until smooth. Pour into 12 (3-ounce) ice pop molds, dividing evenly. Cover molds, insert sticks, and freeze until solid, at least 4 hours and up to 2 weeks.

     

Nutrition Facts

Calories: 131
                                     % Daily Value *
Total Fat: 11 %
Saturated Fat: 
Cholesterol: 
Sodium: 
Potassium: 3 %
Carbohydrates: 5 %
Fiber: 3 %
Sugar: 
Protein: 2 %
Exchange Other Carbs: 
Vitamin A Iu: 
Niacin Equivalents: 
Vitamin B6: 
Vitamin C: 
Folate: 
Calcium: 
Iron: 
Magnesium: 
Thiamin: 

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