Hey all! It’s TGIFF – Thank Goodness It’s Frozen Friday! And we’re doing it Malibu style!
Summer is winding down, but before it heads south we’re sending it off with a Caribbean twist: Malibu rum. These layered popsicles combine mango, coconut, pineapple and passion fruit with just enough rum to make them unmistakably grown-up.
I like to think of alcohol-laced popsicles as adult soothers — cool, comforting and a little mischievous. They’re perfect for a relaxed afternoon on the patio or a summer gathering that needs a playful, boozy treat.
The color-blocked look was inspired by a Pinterest find. There wasn’t a tutorial, but with a little common sense I created two-layer and three-layer popsicles using mango, coconut, pineapple and passion fruit — each given a hint of Malibu rum.
A good popsicle mold makes all the difference. I used one with a notched cover that holds sticks in place while freezing — it simplified the whole layering process and makes the finished popsicles easy to display.
The technique is straightforward: pour and freeze in stages. The number of layers you choose will affect the time required, but the method below gives a clear roadmap for two signature versions: Malibu Mango Coconut and Malibu Passion Fruit Pineapple.
I Sugar Coat It
Malibu Summer Soothers {Summer Sweets}
1 from 2 votes
Malibu Summer Soothers blend mango, pineapple, passion fruit and coconut with Malibu rum for bright, tropical frozen treats.
Print Recipe
Servings: 8
Course: Dessert
IngredientsMethod
Ingredients
Malibu Mango Coconut Pops
- 2 cups coconut smoothie organic 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 coconut milk, fresh 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 layout. For a horizontal mango band in the middle, fill one-third of each mold with the coconut/rum mixture, insert sticks, and freeze about 1 hour until set.
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Remove molds and pour mango nectar into the next third. Freeze for another hour. Finish by topping with the remaining coconut/rum mixture and freeze for about 5 hours until fully set.
Passion Fruit Pineapple Pops:
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Blend coconut milk and fresh pineapple chunks on medium-high until smooth. Add half the rum and blend briefly. Strain through a sieve if you prefer a smoother texture.
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Mix the remaining rum into the passion fruit nectar.
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Pour the pineapple smoothie into each mold to the halfway point, insert sticks, and freeze at a slight angle to avoid spills. Freeze for at least 1 hour until set.
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Top with the passion fruit/rum mixture, return the molds to a fully upright position, and freeze for about 5 hours until completely firm.
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Unmold the popsicles by running warm water briefly over the exterior of the mold, then enjoy responsibly.
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