It happened to be my turn to cook on Sunday last week and while grilling the chicken, I noticed some Coconuts in the fridge that no one seemed interested in, so I thought what could I possibly make with it? I thought about Coconut Rice but my inner foodie confirmed what I’d be making because I started craving for a Piña Colada, so… I made it!
- Pineapples (Fresh is always better but I couldn’t be bothered to go out)
- White Rum (I used Bacardi)
- Water (Optional – If you prefer a more liquid texture, you can add water. I like mine THICK so I didn’t use this)
- Sugar (Optional – I used the syrup from the canned pineapples so I didn’t need this)
Pour your desired amount of rum into a bowl containing the Pineapples. Leave to settle for some time.
Blend your coconuts. I used a “Bullet” to do all my blending. It’s pretty powerful. You may need to blend longer for a smoother texture if using a less powerful blender.
Blend your pineapple/rum mixture and add the blended coconuts in increments till you get your desired thickness and/or taste. The pineapple and rum mixture alone will be pretty liquid so adding the coconuts in increments will make the texture thicker. This is also when you want to play around with water and sugar for your preferred thickness and sweetness.
Pour into Popsicle moulds and leave to freeze for at least 7 hours. To remove from the mould, run warm water over the mould and gently pull the delicious Popsicle out! FYI – I got my mould from Party Locks in Dolphin Estate.
I poured my left over mixture into a glass for nice little drink while still waiting for the chicken to be done. Super easy and Fast!
Let me know if you try out this recipe and upload a photo of yours to Instagram and tag us with @bellanaijaliving. Have a great weekend!