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Mai Tai Tiki Pops
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Prep Time:
20 minutes
Total Time:
11 hours 20 minutes
Rum-infused Mai Tai ice pops, a tropical delight on a stick.
Ingredients:
  • 1 container (6 oz) Yoplait® Original yogurt piña colada or Key lime pie
  • 1/4 cup canned coconut milk, well stirred (not cream of coconut)
  • 1 teaspoon dark rum
  • 1 fresh mango, peeled, pitted and cubed (about 1 cup)
  • 3 tablespoons sugar
  • 3/4 cup mango nectar, chilled
  • 2 tablespoons dark rum
  • 2 tablespoons light rum
  • 2 tablespoons fresh lime juice
  • 1 tablespoon orange liqueur
  • 1 teaspoon amaretto liqueur
Instructions:
  • In a small bowl, whisk together the ingredients for the coconut colada layer until smooth. Divide the mixture among six 5-oz paper cups. Cover with foil and insert a craft stick through the foil into the center of each pop. Freeze for 2 to 3 hours until frozen.
  • In a blender, combine the mango mai tai layer ingredients and blend on medium speed for about 45 seconds. Remember to pause and scrape down the sides until smooth. Refrigerate while the first layer freezes.
  • Once the bottom layer is frozen, unwrap the pops. Pour the mango mixture over the frozen layer, then rewrap the pops to secure the sticks. Freeze for about 8 hours or until fully frozen. Keep the remaining pops covered in the freezer until ready to serve.

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