50 milliliters rum (optional - one of the little mini bottles, or ~1.75 ounces)
------------FOR THE CHOC CARAMEL SAUCE----------
1⁄4 cup Silk Caramel Almondmilk Creamer
1⁄4 cup powdered monkfruit (or sub coconut sugar)
1⁄2 cup dark chocolate chunks (72% Cacao, make sure it's dairy-free to keep vegan)
----------FOR TOPPING----------
1⁄2 cup toasted coconut shreds (optional)
Instructions
Combine the Silk Unsweetened Coconutmilk, pineapple, and rum in a high speed blender. Blend on high until smooth, approximately 60 seconds.
Pour into a popsicle mold.
Freeze for 30 minutes, then add popsicle sticks.
Freeze for another 3 - 4 hours until completely frozen.
If you want to adorn with the caramel sauce, combine the sauce ingredients into a small saucepan over medium-low heat. Stir frequently, melting the chocolate and letting the sauce thicken for approximately 10 minutes. Remove from stovetop and pour the sauce into a widemouth jar or bowl. Cool in refrigerator for ~ 10 minutes.
Lay the popsicles in a single layer on a parchment lined baking sheet.
Use a spoon to drizzle on the caramel sauce, then sprinkle with toasted coconut shreds.
Freeze for an additional 20 minutes. Then, enjoy! Store leftovers in the freezer.
Description
Boozy Pina Colada Popsicles
Ingredients
Instructions
Yields 8 Popsicles
Nosh and Nourish