These coconut strawberry popsicles are spiked with a hearty splash of rum to create a deliciously boozy frozen treat! Perfect for a hot summer day, coconut strawberry daiquiri popsicles are easy to make and ultra refreshing!
Summer is almost here and we’re kicking off the season with these coconut strawberry daiquiri popsicles! You only need a few minutes to make these boozy popsicles and then they just hang out in the freezer waiting for you to enjoy after a long, hard day. These little beauties have recently become our go-to frozen treat and we’re already thinking up new ideas for our next cocktail popsicles!
ingredients for strawberry daiquiri popsicles
To make these easy strawberry daiquiri popsicles you’ll need just five ingredients:
- Fresh strawberries (hulled): If you only have frozen strawberries on hand they’ll work as well, but I would recommend thawing them slightly to get a better consistency.
- Full fat coconut milk: This makes the popsicles deliciously creamy and balances out the sweetness of the strawberries!
- Lime juice. The juice of one lime is generally enough to add the perfect amount of tartness to these popsicles, but feel free to adjust to taste.
- Maple syrup: I like to use 3-4 tablespoons of maple syrup to sweeten these frozen treats, but you could replace that with your favorite sweetener instead. Sugar and honey would both work well. And as the strawberries already add quite a bit of sweetness, you can definitely leave the sweetener out all together! Just taste your mixture before freezing and adjust accordingly.
- Rum: I actually used spiced rum for this version, but you can also use the traditional white rum or even coconut rum for a tropical flavor boost!
making boozy popsicles
You’ll only need a few minutes of prep to whip up these strawberry daiquiri popsicles — just combine everything in a blender and pulse until smooth! Now pour your mixture into your popsicle mold, insert popsicle sticks and freeze! I used this popsicle mold and got exactly ten popsicles from the strawberry mixture.
While the process is super simple, there are a few things to remember when adding alcohol to your popsicles. First, because alcohol has a much lower freezing point than water, using too much alcohol can turn your popsicles into slush. I found ½ cup (120 ml) to be the perfect amount to give these popsicles a good rum taste while still ensuring that they freeze well. You could probably get away with adding a bit more rum, but I wouldn’t do more than an extra few tablespoons. Second and along those same lines, your popsicles may need a bit more time to freeze up than those without alcohol so make sure to plan ahead and give them a good 4-6 hours or overnight!
For more delicious summer treats, check out these recipes!
- fruit tartlets with mascarpone cream
- limonada de coco
- vanilla bean coconut panna cotta + raspberry coulis
- coconut blood orange daiquiri
- fresh strawberries 1 lb (450 g)
- coconut milk 1 (14 oz) can
- (full fat)
- lime 1 medium
- maple syrup 3-4 tbsp
- rum ½ c (120 ml)
- Hull the strawberries and add to a blender. Squeeze in the juice of one lime and add all remaining ingredients. Pulse until smooth.
- Distribute evenly among popsicle molds, insert popsicle sticks and freeze until solid (at least four hours).
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