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 from, and I had a Painkiller cocktail with a side of coconut popsicle (don’t judge – it was vacay)!Â
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 Painkiller Cocktail Popsicles recipe 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.Â
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Painkiller Cocktail Popsicles Recipe
Ingredients
- 8 ounces fresh pineapple peeled and cubedÂ
- 1 cup orange juice
- 1/2 cup white rum divided
- 1/3 cup, plus 2 tablespoons unrefined cane sugar divided
- 3 cups coconut milk
- 1/2 cup toasted unsweetened flaked coconut plus more for garnish
- 4 oranges peel removed in one long strip with a vegetable peeler (avoiding the white pith)
- 2 (3 inch) cinnamon stick
Instructions
- Process pineapple in a blender then push through a fine mesh sieve 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 (depending 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.Â
- 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.
- 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)Â and freeze until fully frozen, at least 3 1/2 hours.Â
