Creamy Coconut Mojito Ice Pops
Nothing says Friday like some boozy ice pops, yes? Especially some snowy white ice pops that look like they are hanging out in the middle of a jungle. Which is all that I see now when I look at these photos. Seriously, the mint vines are a wee bit out of control. Just like my mint plant!
Anyway, let’s all cheers to the weekend with some coconut mojito ice pops!
Because clearly my brain is fried. I feel like I’m talking jibberish. It’s been a doozy of a week and all I want to do is make a blanket nest on my couch and sit there and do nothing.
So on that note, let’s just get to this!
And really, these frozen treats aren’t all that crazy boozy. It’s just sort of a faint hint. So they are kind of like mojitos but not. I actually found that the rum sort of keeps them a bit softer, so they aren’t as hard if you bite into them. Which I kind of dig!
On a related note, the mint is also not super overpowering – just sort of a nice breeze in the background. Apparently I am dreaming hard about a vacation. A jungle vacation perhaps?
Now, one of my favorite parts about these ice pops is that they are dairy free and other than the rum, are naturally sweetened with just some maple syrup. We have lime zest and lime juice, plus some vanilla bean seeds, which make these pops so pretty with those little flecks (of course, feel free to just add some vanilla extract instead!). And! They are not bad at all for ya.
Which is good if you have been testing them for a few weeks and have eaten your fair share. Ahem, more than your fair share.
One last point. My go-to for canned coconut milk is the Whole Foods 365 brand (<– not sponsored!). Now, two of the times I made these, I used that brand and they came out looking exactly like what you see in the pictures – nice and white. A third time, I used a different brand and they came out sort of off white / beige-y (it was from the milk, you could see the color difference before you even mixed it with anything) and separated a bit. So just a warning that they may look slightly different than what you see depending on the brand you use!
And now, we celebrate because it’s the weekend. Maybe with a real mojito?
Yield: about 5 ice pops, depending on molds
Creamy Coconut Mojito Ice Pops
Prep Time: 32 minutes
Cook Time: 3 minutes
Total Time: 35 minutes
Recipe for creamy coconut mojito ice pops! Made with coconut milk, lime, maple syrup and vanilla bean! Vegan and dairy free!
- 1 (13.5 ounce) can full-fat coconut milk
- ¼ cup pure maple syrup
- ¼ cup packed fresh mint leaves
- zest of 1 lime
- 1 tablespoon lime juice
- 1 vanilla bean
- 2 tablespoons rum
- Add the coconut milk, maple syrup, mint, lime zest and lime juice to a small saucepan. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan. Set the pan over medium heat. Cook, stirring frequently, until everything is combined and the mixture is warm, about 2 to 4 minutes. Remove from the heat, cover and let sit for 25 to 30 minutes (this infuses the flavors into the milk!).
- Pour the mixture through a fine mesh sieve to remove the mint leaves and the vanilla bean pod (you can discard both).
- Stir the rum into the strained mixture.
- Pour the mixture into the ice pop molds to fill. Freeze according to the manufacturer’s directions.
You can absolutely just leave out the rum if you want to make these virgin ice pops! Also, feel free to use a splash or so of vanilla extract in place of the vanilla bean.
Depending on the brand of coconut milk you use, your ice pops may be a slightly different color (i.e. off white). I’ve also had problems with certain brands where the milk separates while freezing. See the post above for more info.
If you want info about my favorite ice pop molds, be sure to check out this post (in the recipe notes)!
Cook Nourish Bliss. Inspired by my friend Caroline, who told me about a coconut mojito ice pop she had this summer!