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Mai Tai Tiki Pops

Name: Mai Tai Tiki Pops
Prep time: 20 min
Total time: 11 h 20 min
Yield: 6
Ingredients: Coconut Colada Layer; 3/4 cup (175 mL) Yoplait® Source® Lemon Meringue Parfait or Pineapple Coconut Banana Yogurt (or 2, 100 g containers); 1/4 cup (50 mL) canned coconut milk, well stirred (not cream of coconut); 1 tsp (5 mL) dark rum; Mango Mai Tai Layer; 1 fresh mango, peeled, pitted and cubed (about 1 cup/250 mL); 3 tbsp (45 mL) sugar; 3/4 cup (175 mL) mango nectar, chilled; 2 tbsp (25 mL) dark rum; 2 tbsp (25 mL) light rum; 2 tbsp (25 mL) fresh lime juice; 1 tbsp (15 mL) orange liqueur; 1 tsp (5 mL) amaretto liqueur

Prep 20 min
Total 11 hr 20 min
Servings 6

These rum-spiked frozen treats take the flavours of a well-known Tiki cocktail (the Mai Tai) and turn it into a fruity (and boozy) ice pop.

September 8, 2014

Ingredients

Coconut Colada Layer
3/4 cup (175 mL) Yoplait® Source® Lemon Meringue Parfait or Pineapple Coconut Banana Yogurt (or 2, 100 g containers)
1/4 cup (50 mL) canned coconut milk, well stirred (not cream of coconut)
1 tsp (5 mL) dark rum
Mango Mai Tai Layer
1 fresh mango, peeled, pitted and cubed (about 1 cup/250 mL)
3 tbsp (45 mL) sugar
3/4 cup (175 mL) mango nectar, chilled
2 tbsp (25 mL) dark rum
2 tbsp (25 mL) light rum
2 tbsp (25 mL) fresh lime juice
1 tbsp (15 mL) orange liqueur
1 tsp (5 mL) amaretto liqueur

Steps

1

In small bowl, beat coconut colada layer ingredients with whisk until smooth. Divide mixture among six 5-oz paper cups. Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into centre of pop. Freeze 2 to 3 hours or until frozen.
2

Meanwhile, in blender, place mango mai tai layer ingredients. Cover; blend on medium speed about 45 seconds, stopping frequently to scrape sides, until smooth. Cover and refrigerate while waiting for first layer to freeze.
3

When first layer is frozen, remove foil from pops. Pour mango mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours or until frozen before serving. Store remaining pops covered in freezer.

Tip : Be sure to allow the coconut colada layer to freeze completely before adding the mango mai tai layer.
Tip : Be patient when freezing these spiked ice pops. They take longer to freeze because of the alcohol, but they are worth the wait.
® Trademarks of YOPLAIT MARQUES S.N.C. (France) used under license. © 2013 Yoplait Canada ® Marques déposées de YOPLAIT MARQUES S.N.C. (France) exploitées sous licence. © 2013 Yoplait Canada