Coconut Mojito Ice Pops
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!
Mint Simple Syrup Ingredients Coconut Mojito Ice Pop Ingredients Follow Flour On My Face on Pinterest
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
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.
Serving: 1 Ice Pop | Calories: 218 kcal | Carbohydrates: 32 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 8 g | Sodium: 47 mg | Potassium: 243 mg | Fiber: 3 g | Sugar: 27 g | Vitamin A: 132 IU | Vitamin C: 14 mg | Calcium: 35 mg | Iron: 2 mg
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