These are the popsicle equivalent of the quintessential cocktail and are a perfect summer treat for adults (or hold the rum to make them kid-friendly), and they couldn't be easier to whip up. I use freshly squeezed pineapple and lime juice, and I always squeeze a little extra as a special drink for myself. These pina colada popsicles are insanely delicious; I promise they will wow.
- 150 ml freshly squeezed pineapple juice (I used a juicer)
- 115 g white sugar
- finely grated zest and juice of 1 lime
- 400 ml coconut milk
- 45 ml white rum (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 30 minutes
Freezing time 7 hours
Place the pineapple juice and sugar in a small saucepan over medium heat and cook, stirring, until the sugar is dissolved. Remove from the heat and allow to cool.
Transfer to a jug, add the lime zest and juice, coconut milk and rum, if using, and stir to combine. Pour the liquid into 6–8 popsicle (ice block) moulds. Freeze for 1 hour or until partially firm. Insert the popsicle sticks into the middle and freeze for a further 4–6 hours or until frozen.
Recipe from Drizzle & Dip by Sam Linsell, with photographs by Sam Linsell.