Coconut Mojito Ice Pops | Boozy Popsicle

Coconut Mojito Ice Pops | Boozy Popsicle

Summer is the perfect time to make Coconut Mojito Ice Pops for your next adult party. Turning your favorite summer cocktail into a boozy popsicle is a great way to enjoy a Coconut Mojito. It's a cocktail on a stick!

Ahh summer time cocktail Popsicle fun is coming your way! This Coconut Mojito recipe was inspired by my love of the Coconut Mojito. I made a Coconut Mojito not long after drinking a coconut Mojito at Bahama Breeze. I fell in love at first sip.

It is my favorite Mojito cocktail. I of course had to try and make a Coconut Mojito recipe that comes darn close to being a copycat Bahama Breeze coconut Mojito recipe. It's close enough for me!

There is no better way to cool off in this scorching Florida heat then to enjoy the refreshing coolness you can get when eating a frozen cocktail Popsicle on a hot day.

These creamy Coconut Mojito Ice Pops are sweet and delicious. Made with Bacardi coconut rum, coconut milk, fresh limes, fresh mint picked from my container garden and just a touch of homemade mint syrup to give it just enough minty sweetness to make it a perfect summer cocktail sweet frozen treat.

How to Make Coconut Mojito Ice Pops

• ¾ cup granulated sugar
• ¾ cup water
• ¼ cup mint leaves, packed

1. Place sugar and water in a small sauce pan and bring to a low simmer.
2. Remove from heat and add the mint to the pot.
3. Allow syrup to cool to room temperature in the uncovered pot.
4. Once col strain through a fine mesh strainer.
5. Discard the mint leaves and store mint syrup in a covered container.
6. Makes ½ pint of mint simple syrup.

• 6 Limes, divided
• 6 tablespoons Mint Simple Syrup
• 14 oz can Coconut Milk
• 10.5 oz can coconut water
• 2.5 oz Coconut Rum (or 2 tablespoons rum extract to make non alcoholic Coconut Mojito Ice Pops)
• 15 large Fresh Mint leaves

• Make the Mint Simple Syrup at least 2 hours before starting the ice pop recipe.
• Zest 1 lime and set the zest aside. Juice the lime you used for the zest along with another 2 limes.
• Thinly slice 2 limes and set aside.
• Place the lime juice, mint simple syrup, coconut milk and coconut water and coconut rum (or rum extract, if using) in a blender.
• Pulse for a couple of seconds to combine.
• Add the mint leaves and lime zest to the blender and pulse for 30-40 seconds or until the mint leaves are chopped finely.
• Pour into ice pop mold, cover, insert ice pop sticks and freeze over night.

I love the way you cane see the slices of lime embedded in the frozen ice pop with the chopped mint scatter through out the cocktail ice pop.

Print the Coconut Mojito Ice Pop recipe below.

Coconut Mojito Ice Pops

Arlene Mobley - Flour On My Face

Summer or Cinco de Mayo is the perfect time to make Coconut Mojito Ice Pops for your next adult party. Turning your favorite summer cocktail into a boozy popsicle is a great way to enjoy a frozen Coconut Mojito. It's a cocktail on a stick!

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Prep Time 1 d 10 mins

Cook Time 15 mins

Total Time 1 d 25 mins

Course Drinks

Cuisine Cuban

Servings 10 large ice pops

Calories 218 kcal

Ingredients  

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Mint Simple Syrup Ingredients

• ▢ ¾ cup granulated sugar
• ▢ ¾ cup water
• ▢ ¼ cup mint leaves packed

Coconut Mojito Ice Pop Ingredients

• ▢ 6 medium Limes divided
• ▢ 6 tablespoons Mint Simple Syrup
• ▢ 14 oz can Coconut Milk
• ▢ 10.5 oz can coconut water
• ▢ 2.5 oz Coconut Rum or 2 tablespoons rum extract to make non alcoholic Coconut Mojito Ice Pops
• ▢ 15 large large Fresh Mint leaves

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Instructions 

How to make Mint Simple Syrup

• Place sugar and water in a small sauce pan and bring to a low simmer.
• Remove from heat and add the mint to the pot.
• Allow syrup to cool to room temperature in the uncovered pot.
• Once col strain through a fine mesh strainer.
• Discard the mint leaves and store mint syrup in a covered container.
• Makes ½ pint of mint simple syrup.

How to make Coconut Mojito Ice Pops

• Make the Mint Simple Syrup at least 2 hours before starting the ice pop recipe.
• Zest 1 lime and set the zest aside. Juice the lime you used for the zest along with another 2 limes.
• Thinly slice 2 limes and set aside.
• Place the lime juice, mint simple syrup, coconut milk and coconut water and coconut rum (or rum extract, if using) in a blender. Pulse for a couple of seconds to combine.
• Add the mint leaves and lime zest to the blender and pulse for 30-40 seconds or until the mint leaves are chopped finely.
• Pour into ice pop mold, cover, insert ice pop sticks and freeze over night.
• 10 large ice pops

Recipe Expert Tips

• To make non alcoholic ice pops add rum extract instead of the coconut rum. 
• Serve the ice pops in a bucket or on a bed of ice to slow down the melting.

Nutrition

Serving: 1Ice Pop | Calories: 218kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Sodium: 47mg | Potassium: 243mg | Fiber: 3g | Sugar: 27g | Vitamin A: 132IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 2mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Check out the kid friendly non alcoholic Mojito Ice Pop recipe that got me started on my obsession with Mojitos.

That Mojito Ice Pop recipe is made with rum extract.

This Coconut Mojito Ice Pop recipe can be made kid friendly by substituting the coconut rum for rum extract.