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Mai Tai Tiki Pops

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Mai Tai Tiki Pops
  • Prep Time 20 min
  • Total Time 11 hr 20 min
  • Servings 6
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These rum-spiked frozen treats take the flavors of a well-known Tiki cocktail – the Mai Tai – and turn it into a fruity (and boozy) ice pop.

Ingredients

Coconut Colada Layer

1
container (6 oz) Yoplait® Original yogurt piña colada or Key lime pie
1/4
cup canned coconut milk, well stirred (not cream of coconut)
1
teaspoon dark rum

Mango Mai Tai Layer

1
fresh mango, peeled, pitted and cubed (about 1 cup)
3
tablespoons sugar
3/4
cup mango nectar, chilled
2
tablespoons dark rum
2
tablespoons light rum
2
tablespoons fresh lime juice
1
tablespoon orange liqueur
1
teaspoon amaretto liqueur

Directions

  • 1 In small bowl, beat coconut colada layer ingredients with whisk until smooth. Divide mixture among six 5-oz paper cups. Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze 2 to 3 hours or until frozen.
  • 2 Meanwhile, in blender, place mango mai tai layer ingredients. Cover; blend on medium speed about 45 seconds, stopping frequently to scrape sides, until smooth. Cover and refrigerate while waiting for first layer to freeze.
  • 3 When first layer is frozen, remove foil from pops. Pour mango mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours or until frozen before serving. Store remaining pops covered in freezer.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Tips  

Be sure to allow the coconut colada layer to freeze completely before adding the mango mai tai layer.

Be patient when freezing these spiked ice pops. They take longer to freeze because of the alcohol, but they are worth the wait.

Nutrition Information 
No nutrition information available for this recipe
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