Guess what? It’s still August people! So I’m going to squeeze in one more frozen treat before summer slips away.
Now, let’s be clear. I love fall. In fact, it’s my favorite season. But I’ll embrace fall when it’s the proper time. So nothing pumpkin flavored will pass my lips or be cooked in my kitchen for at least another week. I’m living in the moment and right now that moment is still summer. So popsicles!
I made a record amount of ice cream this summer. So I apologize to all you vegans out there who were getting bombarded with dairy. Sorry/not sorry. But now I’ve got something that everybody can enjoy. Well, maybe not everybody. These Pina Colada Popsicles have a teeny bit of rum in them. Because heck, it wouldn’t be a Pina Colada without the rum! So maybe if you’re under a certain age you shouldn’t be eating these. I’ll repeat: sorry/not sorry.
Like most popsicles, these are a cinch to make. If you can push the button on your blender (I’m sure you can!) then you can make these. The most agonizing part is waiting for them to freeze.
Coconut milk and a banana give these popsicles their creaminess. And pineapple chunks, pineapple juice and a splash of rum make these a truly tropical treat. And since I can never leave well enough alone, I decided to dip them in dark chocolate and sprinkle on a little toasted coconut. Because that makes them extra cute and we all know that cute food tastes better!
If you are keeping these strictly vegan, make sure to check the labels on your chocolate because not all brands are vegan.
One year ago: Roasted Beet and Plum Salad
Pina Colada Popsicles (Vegan!)
- 1 banana
- 1 (14 ounce) can full fat coconut milk
- 1 (20 ounce) can pineapple chunks in juice
- 3 tablespoons sugar
- 1/4 cup rum
- 1/2 cup shredded coconut
- 8 ounces dark chocolate, chopped (I used Theo Chocolate 70%)
- 1 tablespoon coconut oil
- In your blender, combine the banana, coconut milk, pineapple chunks (AND all the juice), sugar and rum on high until smooth. Divide the mixture evenly between your popsicle molds. Transfer to your freezer and allow the popsicles to partially set (about 1 1/2 to 2 hours) before inserting wooden sticks or dowels. Continue to freeze until completely solid, at least 6 hours.
- Dip the popsicles. First toast the shredded coconut in a small dry skillet over medium heat until some of the shreds are starting to brown and the coconut is fragrant, about 2-3 minutes. Remove from the heat and set aside. In a small heavy bottom saucepan heat the chopped chocolate with the coconut oil over medium heat, stirring frequently, until the chocolate is completely melted and smooth. Remove from the heat and set aside for about 10 minutes to cool slightly. You may want to transfer the melted chocolate to a narrow container (like a drinking glass) for easier dipping.
- While you are waiting for the chocolate to cool, remove the popsicles from their molds (a little warm water can help with this) and place them on parchment paper lined baking sheets. Keep the popsicles in the freezer until you are ready to dip them.
- Working with one popsicle at a time, dip it in the melted chocolate and place back on your parchment paper-lined baking sheet. Sprinkle with toasted coconut. Continue until all the popsicles are dipped. The chocolate will set up almost instantly once it contacts the frozen popsicles, so you can enjoy these right away. Or place them back in your freezer for later (you can transfer them to ziplock freezer bags once they are completely hardened).