Mai Tai Tiki Pops Recipes

MAI TAI TIKI POPS

Mai Tai Tiki Pops image

These rum-spiked frozen treats take the flavors of a well-known Tiki cocktail - the Mai Tai - and turn it into a fruity (and boozy) ice pop.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 11h20m

Yield 6

Number Of Ingredients 11

Ingredients

1 container (6 oz) Yoplait® Original yogurt piña colada or Key lime pie
1/4 cup canned coconut milk, well stirred (not cream of coconut)
1 teaspoon dark rum
1 fresh mango, peeled, pitted and cubed (about 1 cup)
3 tablespoons sugar
3/4 cup mango nectar, chilled
2 tablespoons dark rum
2 tablespoons light rum
2 tablespoons fresh lime juice
1 tablespoon orange liqueur
1 teaspoon amaretto liqueur

Steps:

In small bowl, beat coconut colada layer ingredients with whisk until smooth. Divide mixture among six 5-oz paper cups. Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze 2 to 3 hours or until frozen.
Meanwhile, in blender, place mango mai tai layer ingredients. Cover; blend on medium speed about 45 seconds, stopping frequently to scrape sides, until smooth. Cover and refrigerate while waiting for first layer to freeze.
When first layer is frozen, remove foil from pops. Pour mango mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours or until frozen before serving. Store remaining pops covered in freezer.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Tiki Pop, Sodium 15 mg, Sugar 20 g, TransFat 0 g

LIGHT MAI TAI TIKI POPS

Light Mai Tai Tiki Pops image

These rum-spiked frozen treats take the flavors of a well-known Tiki cocktail - the Mai Tai - and turn it into a fruity (and boozy) ice pop.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 11h20m

Yield 6

Number Of Ingredients 11

Ingredients

1 container (6 oz) Yoplait® Light Fat Free piña colada or Key lime pie yogurt
1/4 cup canned coconut milk, well stirred (not cream of coconut)
1 teaspoon dark rum
1 fresh mango, peeled, pitted and cubed (about 1 cup)
3 tablespoons sugar
3/4 cup mango nectar, chilled
2 tablespoons dark rum
2 tablespoons light rum
2 tablespoons fresh lime juice
1 tablespoon orange liqueur
1 teaspoon amaretto liqueur

Steps:

In small bowl, beat coconut colada layer ingredients with whisk until smooth. Divide mixture among six 5-oz paper cups. Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze 2 to 3 hours or until frozen.
Meanwhile, in blender, place mango mai tai layer ingredients. Cover; blend on medium speed about 45 seconds, stopping frequently to scrape sides, until smooth. Cover and refrigerate while waiting for first layer to freeze.
When first layer is frozen, remove foil from pops. Pour mango mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours or until frozen before serving. Store remaining pops covered in freezer.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Tiki Pop, Sodium 20 mg, Sugar 17 g, TransFat 0 g

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