It’s National Pineapple Day, a great time to go crazy with one of our favorite tropical fruits, which we love to grill, turn into salsa, and bake into upside-down cakes. One of the easiest ways to prepare fresh pineapple, though, is to freeze it in ice pop molds for a spiked summer dessert. Omit the rum if you prefer a kid-friendly version.
Piña Colada Ice Pops
- 2 cups (12 oz./375 g) diced fresh pineapple
- 2/3 cup (5 fl. oz./160 ml) coconut rum
- 1 can (13.5 oz/400 ml) coconut milk, solids only
- 1 1/2 oz. (45 ml) simple syrup
- 10 to 20 maraschino cherries, stemmed
1. In a blender, combine the pineapple, coconut rum, coconut milk solids and simple syrup and blend until smooth. Pour the contents of the blender into 5 to 7 ice pop molds and add 2 to 3 cherries to each mold. Insert an ice pop stick into each one and freeze until firm, at least 4 hours or up to 2 weeks. Let stand at room temperature for 5 minutes, then remove the ice pops from the molds. Serves 5 to 7.
For updates of our favorite classic cocktails infused with today’s fresh ingredients, check out our book Cocktails: Modern Favorites to Make at Home, by the cooks of the Williams Sonoma Test Kitchen.