Ingredients
Units
Scale
- 1 can coconut milk (13.5 oz.)
- Zest from 1 lime
- Juice from 2 limes
- 1/4 cup white rum
- 1/2 cup simple syrup
- 2 Thai chili peppers, seeded and chopped
- 1 tablespoon fresh mint, chopped
- 1/4 cup shredded coconut flakes
Instructions
- Add to a blender the coconut milk, lime zest, lime juice, rum, and simple syrup, chili peppers, and mint. Pulse until well blended.
- Add in the coconut flakes and pulse lightly so mixture is still chunky with the coconut flakes.
- Place evenly into a popsicle mold and freeze overnight. When ready to serve, run the popsicles under hot water for 30 seconds to release them from the mold.
To make simple syrup:
- Pour equal parts water and sugar in a small saucepan. Heat the ingredients until dissolved. Remove from heat and cool. Keep in the refrigerator until ready to use.
Notes
- You can use white rum for these popsicles. The quality of the rum should not matter, but using a darker rum will change the color of these pops.
- If you can't find Thai red chili peppers, substitute them with red or green jalapeño peppers.
- Make sure to run the popsicles under hot water for 30 seconds to slowly release them from the mold. Then, get ready for a truly awesome popsicle experience!
- You'll want to eat these zingy popsicles quickly before they melt!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Desserts
- Method: Stove Top
- Cuisine: Asian Fusion
Nutrition
- Serving Size: Popsicles
- Calories: 254
- Sugar: 20 g
- Sodium: 12.2 mg
- Fat: 16.1 g
- Carbohydrates: 24.5 g
- Protein: 2 g
- Cholesterol: 0 mg
