So it's hot out. Like, really hot. As in 100 degrees hot! Normally I love the desert summer, but I've found myself beginning to wilt in this heat. Forget cooking anything that involves the oven or even the stove for that matter. And you won't catch me baking under the midday sun. Most of my time is now spent finding ways to stay cool in the midst of this heat wave. Luckily, I have a perfect antidote to Albuquerque when it sizzles: these pina colada popsicles. Yum!
They are reminiscent of carefree days on the beach, sipping that rum-soaked pineapple and coconut concoction finished off with a little umbrella...only better because I use only healthy ingredients in this recipe. I swap out super sugary coconut cream with coconut milk and coconut water and use frozen pineapple for that pop of fruity goodness. What's more, these are super easy to make! All you need is a popsicle mold which you can find here or at your local cooking store (and sometimes even at your supermarket).
As with my other recipes, I use only organic ingredients for maximum healthy benefits and best-tasting results. Make sure to use canned coconut; the taste is richer than the carton variety--and don't be alarmed if the coconut cream is solid at the top of the can. It mixes easily with the liquid part on the bottom once you stir it up. It would also be a good idea to whip up a double batch of these popsicles because when the temperature goes up, they go fast!
1 cup coconut milk
1 cup coconut water
1 1/2 cups frozen pineapples
1 ripe banana
Puree ingredients in a blender until smooth. Pour mixture into popsicle molds and let sit in freezer for at least two hours or until frozen. I usually make them a day ahead and let them set overnight. Let the treats sit on the counter for five to ten minutes and then remove them from the mold. Eat immediately, with gusto! Makes about 6 with a little left over for a pina colada smoothie, rum optional.
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