Yield Makes 8 ice pops Number Of Ingredients 6 Steps:
Purée all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.
Yield Makes 8 (1/3-cup) ice pops Number Of Ingredients 5 Steps:
Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour liquid into molds and add sticks. Freeze at least 24 hours.
Time 5h20m Yield 6 pops Number Of Ingredients 10 Steps:
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. 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. 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. 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. 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. 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. Enjoy (responsibly)!
Time 15m Yield Makes 8 x 80ml lollies Number Of Ingredients 6 Steps:
Whizz the pineapple in a food processor until it is quite smooth but still has some texture. Add the Malibu, 2 tbsp lemon juice zest, icing sugar and coconut cream and whizz again to combine. Taste the mixture - it should be sweet and sharp. Add more lemon juice or icing sugar if needed. Divide between the lolly moulds and freeze for 1 hr until thick enough to hold a lolly stick upright. Push a lolly stick most of the way into each mould and freeze for another 6-8 hrs until solid. Meanwhile toast the coconut flakes in a dry pan until they are a light golden colour. Pull the lollies by their sticks to remove them from the mould. If they are stuck dip the mould in hot water for 10 secs and try again. Dip the tip of each lolly in the extra coconut cream then roll in the desiccated coconut. Either serve straightaway or wrap each lolly in baking parchment and store in individual airtight freezer bags for up to 1 week.
