I've been thinking about making boozy ice pops for quite a while now but never got around to it until I looked through The Poptail Manual and was inspired by the Dirty Banana Coffee Pop recipe: a tasty combo of coconut, banana, rum, and coffee liquor. Readily available ingredients, super easy prep, and voila! The result was boozy but the banana offset the rum nicely and the texture, as you might expect, was like a softer version of a Creamsicle®
As you see below, my pops turned out to be more the color of an overripe banana, probably because I have a preference for dark rum and used that instead of light. If you want to try your own batch of Dirty Banana Coffee Pops, check out the recipe* below. Right now I've got The Poptail Manual turned to the page for a Berry Grapefruit Rosé Sangria recipe that looks perfect for the heat coming our way this week...
DIRTY BANANA COFFEE POP
Creamy and light, yet slightly dirty.
50 ML (1 3/4 FL OZ) RUM
4 BANANAS, PEELED
60 ML (2 FL OZ) COFFEE LIQUEUR, SUCH AS KAHLÚA
160 G (5 1/2 OZ) COCONUT CREAM
Blender Digital scales
8 popsicle moulds & sticks
Blitz the rum, bananas, coffee liqueur and coconut cream in a blender or food processor. Divide the mixture between the popsicle moulds, place the lid on the tray and freeze for 30 minutes. Slide in the popsicle sticks, then freeze for 12–14 hours, until solid.
*Recipe excerpted with permission from The Poptail Manual by Kathy Kordalis, published by Hardie Grant Books