Where do you go when you need to escape at this very moment? 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 snorkeled to and from and had a Painkiller cocktail with a side of coconut popsicle (don’t judge – it was vacay)!Â
Why You’ll Love This Recipe
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
Recipe Ingredients
Here is what you’ll need to make this painkiller cocktail popsicle recipe:
- Fresh Pineapple
- Orange Juice
- White Rum
- Granulated Sugar
- Coconut Milk
- Flaked Coconut
- Cinnamon Sticks
How To Make This Recipe
Here is how to make this painkiller cocktail popsicle recipe:
- Make The Pineapple-Orange Mixture:Â Blend the pineapple then combine with the orange juice, rum, and sugar then put into the popsicle molds.
- Freeze The First Layer:Â Freeze this first layer until the mixture is just set.
- Make the Coconut Mixture:Â Simmer the coconut milk, sugar, toasted coconut, orange peel, and cinnamon sticks then set aside to cool and steep.
- Freeze The Second Layer:Â Add the coconut mix to the popsicle molds and freeze.
Other Frozen Sweets Recipe
Now that you’ve tried this painkiller cocktail popsicle recipe, here are a few other frozen treats to make:
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
For The Pineapple-Orange Mixture:
- 8 ounces fresh pineapple peeled and cubedÂ
- 1 cup orange juice
- 1/4 cup white rum
- 2 tablespoons unrefined cane sugar
For The Coconut Mixture:
- 3 cups coconut milk
- 1/2 cup toasted unsweetened flaked coconut plus more for garnish
- 1/3 cup granulated sugar
- 4 oranges peel removed in one long strip with a vegetable peeler (avoiding the white pith)
- 2 (3 inch) cinnamon stick
- 1/4 cup white rum
Instructions
- Make The Pineapple-Orange Mixture: 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 the pineapple mixture with the 1 cup of orange juice 1/4 cup of the rum, and 1 1/2 to 2 tablespoons of the sugar (depending on how sweet you want the mixture).
- Freeze The First Layer: 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
- Make The Coconut Layer: 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 medium 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.
- Fill The Popsicle Mold: 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. Let sit at room temperature a few minutes or run under warm water to unmold and serve.
