I can’t even tell you guys how excited I was to stumble on homemade Fla-vor-ice pop molds in my grocery store. Did anyone else down two or three of these a day as a kid during the Summer? Boozy popsicles or “pop-tails” are such a huge thing right now, and it’s way past time to extend the trend into everyone’s favorite childhood summer treat with these boozy coconut Fla-vor-ice freeze pops recipe!

My mom kept an industrial sized box of these plastic-sleeve popsicles in the freezer all summer long, and they’ll forever remind me of little league games, swimming lessons, playgrounds and the beach. Now that I’m grown up (sigh), I, Colleen, love the idea of keeping these around for the adult version of summer fun — dinners on the porch, hanging by the fire pit, picnics in the park and (still!) the beach. My favorite thing about ice pops is that they don’t melt all over your fingers like stick popsicles, so you don’t have to consume them at the speed of light. You might want too though — they’re seriously addictive!

Pineapple and coconut are, of course, a match made in heaven, but you usually see them paired with rum. While I LOVE me some rum, I find the citrusy, floral notes of gin really refreshing in these ice pops. Vodka works too for the gin-phobes out there, or if you really reed your rum fix, you can go ahead and swap that in as well. If you love piña coladas or those coconut popsicles found on just about every ice cream truck, you really need to try these boozy ice pops!

Boozy Coconut Fla-Vor-Ice Freeze Pops Recipe

• Yield: 12 ice pops

Ingredients

• 4 ounces gin
• 4 ounces Cointreau
• 1 cup pineapple juice
• 2 cups coconut milk (from the carton, not the can)
• 1 cup heavy cream
• 1/2 cup sugar
• 1/8 teaspoon kosher salt
• ice pop molds
• food coloring (optional)

Instructions

• Combine all in a blender and blend just until the sugar dissolves.
• Divide and add food coloring as desired -- I like to use the natural food coloring available online, at specialty stores and Whole Foods. You can also try your own natural food coloring -- use pomegranate or beet juice for red, turmeric for yellow, matcha for green and red cabbage juice for blue.
• Using a funnel, pour into ice pop molds and freeze overnight.

• Print Recipe

 

Once you taste these ice pops, you’ll definitely want to try some of your other favorite cocktails in ice pop form. I, for one, am definitely going to be trying some daiquiri and margarita pops this summer!

I plan on having some of these babies in my freezer all season long for sudden dessert and cocktail cravings, and will definitely stock them at all my summer entertaining gigs. I LOVE cocktails you can make ahead of time for a crowd. Wouldn’t these look awesome in a cooler for Memorial Day barbecues?