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85% would make again

Strawberry Daiquiri Piña Colada Ice Pops

These colorful, fruity, and boozy ice pops are a surefire summer hit! Layers of strawberry daiquiri, sweet coconut, and piña colada are fortified with coconut milk and rum for a creamy pop with a kick that is sure to get the party started!

Tasty Team

Total Time

5 hr 20 min

5 hr 20 min

Prep Time

5 minutes

5 min

Cook Time

25 minutes

25 min

Total Time

5 hr 20 min

5 hr 20 min

Prep Time

5 minutes

5 min

Cook Time

25 minutes

25 min

Ingredients

for 6 pops

Simple Syrup

  • ¼ cup water (60 mL)
  • ¼ cup sugar (50 g)

Strawberry Daiquiri Layer

  • 20 oz strawberry (565 g), fresh or frozen
  • 1 tablespoon fresh lime juice
  • 2 teaspoons lime zest
  • 4 tablespoons rum, gold or dark

Coconut Cream Layer

  • 1 can full fat coconut milk, 3 tablespoons reserved for the piña colada layer
  • 4 tablespoons coconut rum

Piña Colada Layer

  • 1 can pineapple, crushed with juices
  • 4 tablespoons coconut rum

Nutrition Info

Powered by
    Calories 413
    Fat 27g
    Carbs 33g
    Fiber 3g
    Sugar 61g
    Protein 3g

Estimated values based on one serving size.

Preparation

  1. Make the simple syrup: in a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves, about 5 minutes. Transfer the syrup to a heatproof container and let cool completely before using. Any leftover syrup will keep in the refrigerator for up to 1 month.
  2. Make the strawberry daiquiri layer: In a 2-quart blender or food processor, combine the strawberries, simple syrup, lime juice and zest, and rum and blend until mostly smooth, 1–2 minutes. Divide the contents evenly between 6–8 ice pop molds, filling each ⅓ of the way. Cover with the lid (or place sticks in the middle) and freeze for at least 30 minutes before adding the next layer.
  3. Make the coconut cream layer: Clean the blender. Reserve 3 tablespoons of coconut milk for the piña colada layer, then add the remaining coconut milk, coconut rum, and 3 tablespoons simple syrup to the blender and blend until well combined, 1–2 minutes. Carefully pour into the pop molds over the strawberry daiquiri layer, filling another ⅓ of the way. Place the tops back on (or sticks back in) and freeze for at least another 30 minutes before adding the final layer.
  4. Make the piña colada layer: In a medium bowl, mix together the crushed pineapple and their juices and coconut rum. Let infuse for 5–10 minutes.
  5. Clean out the blender. Add the crushed pineapple and rum mixture, reserved 3 tablespoons coconut milk, and 1 tablespoon simple syrup and blend until smooth and well combined, 1–2 minutes. Pour into the pop molds over the coconut cream layer, filling the rest of the way. Place the lid on (or sticks back in)–it may require a bit of force to get through the bottom 2 layers. Freeze for at least 4 hours, or up to overnight.
  6. Remove the pop molds from the freezer and dip in room temperature water for no more than 60 seconds, being careful to avoid getting any water in the pops. Wiggle the sticks around every 20 seconds to loosen the pops from the molds. Remove the pops and wrap Individually in plastic wrap. The pops will keep in the freezer for up to 2 weeks.
  7. Enjoy (responsibly)!

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