Betty Crocker recently released their predictions for the hottest summer food trends in 2011. The top 10 list can be found at www.bettycrocker.com/redhot and include many fun DIY ideas to make the summer more fun. At the top of that list are these fun tiki bar inspired Mai Tai cocktail pops. Why should the kids have all the fun this summer? These rum-spiked frozen fruity treats will make your feel like you’re on a vacation in the South Pacific! Be sure to check out all the other “red hot” summer food trends and ideas (and even video recipes) at www.bettycrocker.com/redhot For more homemade popsicle recipes check out over 180 recipe ideas at this link.
MAI TAI TIKI RUM POPS!
Coconut Colada Layer Ingredients:
- 1 container (6 ounces) Yoplait Original 99 percent Fat Free piña colada or key lime pie yogurt
- 1/4 cup canned coconut milk, well stirred (not cream of coconut)
- 1 teaspoon dark rum
Mango Mai Tai Layer Ingredients:
- 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
1. In small bowl, beat coconut colada layer ingredients with whisk until smooth. Divide mixture among six 5-ounce paper cups. Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze two to three 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 eight hours or until frozen before serving. Store remaining pops covered in freezer.
Makes 6 tiki pops.
Proven 100% Delicious: Babble’s Homemade Popsicles and Fudgesicles!