Disclosure: I received complimentary products in exchange for this post. All opinions are my own.
It is finally starting to feel like spring around here. I actually left the house without a coat last week! It also means I’m starting to pack away my “winter” meals – soups, stews, pot pies – in favor of grilled dishes and frozen desserts. When Nielsen-Massey asked if I wanted to try out one of their vanillas, I knew exactly which one I’d be itching to try.
Tahitian vanilla is perfect in cold applications like ice cream – and these popsicles. They’re seriously like an island vacation on a stick!
These are the perfect creamy combo of pineapple and coconut. I added just a little rum to give it the traditional pina colada feel (and make them fun for the adults!), but you could use rum extract or omit it and these would still be fantastic.
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Creamy Pina Colada Popsicles
(a Kate’s Recipe Box original)
Makes 8 popsicles
1 1/2 cups fresh pineapple, finely chopped
1/3 cup sweetened, shredded coconut
1 tsp. Nielsen-Massey Tahitian Pure Vanilla Extract
1 Tbsp. gold rum, optional
1 cup whipping cream
In a large bowl, mix all the ingredients together. Use a stick blender (or pour into a regular blender!) and blend until smooth. Pour into popsicle molds and freeze overnight.
Today, I’m jumping in with a fun, new-to-me group – Improv Cooking Challenge. Each month, there are two ingredients to use – and you can make any kind of dish you want. I’m really excited to jump in and create some fun things in the coming months!
This month’s ingredients were peaches and cream. My first thought was a pie or cake (and I’m kind of hoping some of the other bloggers did this so I can drool over their treats!) but it’s been so ridiculously hot here that popsicles sounded like the best bet. These were delicious – and a relatively healthy treat to boot. Jake and I both loved them!
You can check out all the other peaches and cream dishes bloggers made here:
Peaches and Cream Popsicles
(from Pint Sized Treasures)
2 large peaches, peeled and sliced
1/4 cup vanilla Greek yogurt
3 Tbsp. milk
2 Tbsp. honey
Combine all ingredients in a blender until smooth. Pour into popsicle molds and freeze until solid.
We had a really lovely Memorial Day Weekend. Mark’s been working long hours the last few weeks and his CFA exam is only a few weeks away so things have been generally crazy around here. Having three days of him home with no real plans was glorious. We played in the baby pool with Jake, had a picnic with friends, walked over to the town parade – such a perfect, laid-back weekend.
And I spent a lot of time in the kitchen, which is something that’s been hard to do lately. I got to try out a whole bunch of summery recipes I’m super excited to share – but figured that kicking off summer with popsicles was a sweet way to start.
Oreos are a favorite around here so these were a big hit. I got four popsicles out of the recipe but my molds are fairly large so I think you’d get six with most others.
Cookies and Cream Popsicles
3/4 cup milk
1/2 frozen whipped topping, thawed
2 Tbsp. sugar
In a blender, combine the milk, whipped topping an sugar. Add the Oreos and pulse until they are small bits.
Freeze in popsicle molds until solid.