Mai Tai Tiki Pops

Prep Time:20 Mins | Total Time:11 Hrs 20 Mins | Makes:6 tiki pops
  

  

These rum-spiked frozen treats take the flavours of a well-known Tiki cocktail (the Mai Tai) and turn it into a fruity (and boozy) ice pop.


Coconut Colada Layer

 

3/4 cup (175 mL) Yoplait® Source® Lemon Meringue Parfait or Pineapple Coconut Banana Yogurt (or 2, 100 g containers)

1/4 cup (50 mL) canned coconut milk, well stirred (not cream of coconut)

1 tsp (5 mL) dark rum

 

Mango Mai Tai Layer

 

1 fresh mango, peeled, pitted and cubed (about 1 cup/250 mL)
3 tbsp (45 mL) sugar
3/4 cup (175 mL) mango nectar, chilled
2 tbsp (25 mL) dark rum
2 tbsp (25 mL) light rum
2 tbsp (25 mL) fresh lime juice
1 tbsp (15 mL) orange liqueur
1 tsp (5 mL) amaretto liqueur


  • 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 centre of pop. Freeze 2 to 3 hours or until frozen.
  • 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.
  • 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.
Mai Tai Tiki Pops Recipe




Tip
Tip : Be sure to allow the coconut colada layer to freeze completely before adding the mango mai tai layer.Tip : Be patient when freezing these spiked ice pops. They take longer to freeze because of the alcohol, but they are worth the wait.


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1 Serving (1 Tiki Pop): Calories 140; ( Calories from Fat 20 ); Total Fat 2 1/2g ( Saturated Fat 2g , Trans Fat 0g ) ; Cholesterol 0mg; Sodium 15mg; Total Carbohydrate 22g ( Dietary Fiber 0g , Sugars 20g ); Protein 1g
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