Hey all! It’s TGIFF – Thank Goodness It’s Frozen Friday! And we’re doing it Malibu style!
Summer’s visit is winding down, but before it heads south we gave it a last hurrah with Malibu-style popsicles. These boozy frozen treats layer mango, coconut, pineapple and passion fruit with a hint of Caribbean rum for bright, tropical flavor.
I like to call these adult soothers — a playful nod to popsicles laced with alcohol. They’re perfect for relaxed warm-weather evenings or any time you want a chilled, tropical bite with a boozy twist.
I was inspired to try color-blocked layers after spotting similar popsicles on Pinterest. With a little planning and patience you can create neat, distinct layers of mango/coconut and pineapple/passion fruit, each kissed with Malibu rum for that island vibe.
The process is done in stages: fill a portion of the mold, freeze until firm, then add the next layer. The number of layers you choose determines the total time, but the steps are straightforward and the result is worth the wait.
More adult soothers to try:
- Chocolate Rocket Cosmopoli-TEA
- Matcha Mojito Popsicles
- Amarula Chai Latte Creamsicles
I Sugar Coat It
Malibu Summer Soothers {Summer Sweets}
1 from 2 votes
Malibu Summer Soothers deliver Caribbean flavor with a bright mix of mango, pineapple, passion fruit, coconut and Malibu rum.
Print Recipe
Servings: 8
Course: Dessert
IngredientsMethod
Ingredients
Malibu Mango Coconut Pops
- 2 cups coconut smoothie organic and BPA-free coconut milk, 2-3 frozen ripe bananas
- 1 cup mango nectar fresh or store-bought
- ¾ cup Malibu Rum
Malibu Passion Fruit Pineapple Pops
- 1 cup pineapple smoothie organic and BPA-free coconut milk, pineapple
- 1 cup passion fruit nectar fresh or store-bought
- ¾ cup Malibu Rum
Method
Mango Coconut Pops:
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Make the coconut smoothie: combine coconut milk and frozen bananas in a blender and blend on medium-high until smooth. Add the rum and blend briefly to combine.
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Choose your color arrangement. For a horizontal mango band, fill one-third of each popsicle mold with the coconut/rum smoothie, insert sticks, and freeze until firm (about 1 hour).
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Remove molds and add one-third mango nectar. Freeze again for about an hour, then top with the remaining coconut/rum mixture and freeze until fully set, about five hours.
Passion Fruit Pineapple Pops:
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Blend coconut milk with fresh pineapple chunks on medium-high until smooth. Add half the rum, blend briefly, then strain through a sieve to remove any fibers.
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Mix the remaining rum into the passion fruit nectar.
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Pour the pineapple smoothie into the popsicle molds to the halfway point. Insert sticks and place the molds in the freezer at a safe angle to avoid spills. Freeze for at least an hour.
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Remove from the freezer, add the passion fruit/rum mixture to fill the molds, then return the molds in an upright position. Freeze until solid, about five hours.
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Unmold the popsicles by running the molds briefly under warm water and enjoy.
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