Painkiller Cocktail Popsicles

Painkiller Cocktail Popsicles
Painkiller Cocktail Popsicles | http://saltandwind.com Where do you go when you need to escape at this very moment? I mean, no luggage, no tickets, no plans, just you and your daydreams. I go to the memory of tha...
Skill
Course
Cuisine
Ingredients
8
Hands-On Time
15 minutes
Total Time
4 hours
Yield
About 8 to 10 popsicles
Servings
8 to 10
Painkiller Cocktail Popsicles | http://saltandwind.com
Skill
Beginner
Course
Dessert
Cuisine
American
Ingredients
8
Hands-On Time
15 minutes
Total Time
4 hours
Yield
About 8 to 10 popsicles
Servings
8 to 10
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Painkiller Cocktail Popsicles | http://saltandwind.com

Where do you go when you need to escape at this very moment? I mean, no luggage, no tickets, no plans, just you and your daydreams. I go to the memory of that beach day I had a while back over at Trunk Bay on St. John's. It's the day I made friends with Lee, snorkeled to and fro, and I had a Painkiller cocktail with a side of coconut popsicle (don't judge – it was vacay)! 

If you haven't had a Painkiller cocktail it's like an amped up piña colada with coconut, pineapple, orange juice, nutmeg or cinnamon, and, of course rum, which, of course, is like a dream come true when it comes to popsicle flavors (to me, anyway). So, I created this popsicle that's a spiked orange-pineapple ice pop stacked on a toasted coconut-cinnamon rum situation. All the flavor of that Painkiller cocktail and coconut popsicle and totally, utterly the perfect tropical escape. 

Ingredients

Instructions

Process pineapple in a blender then push through a fine mesh seive so you remove most of the pulp (this should yield about 1 cup of pineapple juice). Combine pineapple mixture, orange juice, remaining 1/4 cup of the rum, and 1 to 2 tablespoons of the sugar (depening on how sweet you want the mixture). Fill each popsicle mold 1/3 full with the pineapple-orange mixture (that was 2 ounces or 4 tablespoons for these popsicle molds) then put in the freezer until just frozen, at least 45 minutes. Meanwhile, make the coconut layer. 

Tip

In a pinch can use pineapple juice instead of the pineapple but the first layer will turn out pretty icy – having a tad bit of the pulp of the pureed pineapple prevents that from happening.

Whisk together coconut milk, remaining 1/3 cup of the sugar, 1/2 cup of the toasted coconut, orange peel, and cinnamon sticks in a saucepan and bring to a simmer over medium-high heat, about 5 minutes. Remove from heat, and set aside to cool at room temperature and to let the flavors steep, at least 30 minutes. Once the mixture is cool, remove the cinnamon stick and orange zest, and add the remaining 1/4 cup of rum to the coconut milk mix.

Tip

You want the flavors to be a bit stronger than you'd like because they'll be muted once frozen.

Once the pineapple-orange layer is frozen fill the popsicle molds the rest of the way with the coconut mixture (toasted coconut, coconut milk, and all). Garnish the top of the popsicle mold (which is actually the bottom of the popsicle once it's unmolded) with some more toasted coconut. Wrap each popsicle mold top with aluminum foil then stick a popsicle stick through it (this will help the popsicle stick stay stable as it sets) and freeze until fully frozen, at least 3 1/2 hours. 

Footnotes

This post was sponsored by Princess Cruises but all content, ideas, and words are our own. Thanks for supporting these sponsors who allow us to keep Salt & Wind up and running.

Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

http://saltandwind.com/recipes/321-painkiller-cocktail-popsicles-recipe

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