Piña coladas are the epitome of a beach holiday. Since I won’t be at the beach for this heatwave, at least I can cool down by eating these frozen treats. Forecast for this Saturday is 36 degrees celsius and even though I am always wishing for warmer weather, that’s a bit too much. I’m keeping it very short today, so I can run some errands. Since I do them by bike, I need to start early before this heat gets so strong that biking becomes a full workout activity.
This recipe makes 9 ice pops.
250gr of frozen pineapple (or fresh)
165ml of coconut cream
2 shots of rum
½ cup of sparkling water
2 tablespoons of agave syrup
16 cherries, pitted and halved
Place all of the ingredients in the blender, except for the cherries. Blend until smooth.
Place a few of the halved cherries inside the ice pop molds, and then pour the piña colada evenly. Insert the sticks and freeze overnight.
If you don’t have ice pop molds, just use small espresso cups and insert a wooden stick in the middle.