Piña Colada Pops
Minutes Prep time: 10
Minutes Total time: 490
Servings: 6
Difficulty: Intermediate
Minutes Prep time: 10
Minutes Total time: 490
Servings: 6
Difficulty: Intermediate
2 slices (1/8th each) Marie Callender's® Coconut Cream Pie (crust removed)
3/4 cup coconut water
1/4 cup maraschino cherries
1/4 cup toasted shredded coconut
2 tablespoons rum, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 21 mg | 2% |
Carbohydrate | 16 g | 5% |
Cholesterol | 7 mg | 2% |
Total Fat | 7 g | 10% |
Iron | 2% | |
Calories | 137 kcal | 7% |
Sodium | 65 mg | 3% |
Protein | 1 g | 2% |
Saturated Fat | 4 g | 21% |
Sugars | 10 g | 1% |
Vitamin C | 0 |
Place pie and coconut water in a blender until pureed. Add alcohol at this point, if desired.
Place halved maraschino cherries (patted dry with paper towels) into icepop mold.
Pour mixture over cherries, add wooden sticks and freeze overnight.
Remove from molds; sprinkle toasted, shredded coconut on outside.
Piña Colada Pops