I’ve been all about popsicles lately. Today, I have a Pineapple Mojito Rumsicle recipe for you. Make them into a mocktail-sicle by leaving out the small amount of rum. Without the rum, this could make a great grab and go morning smoothie-pop!
If you do make them with the rum, the popsicles must have extra time to freeze solid. If not, you may find yourself holding the stick that pulls out while the pop is still inside the mold. Make sure that when you run cold water over the mold to release them that you concentrate on the top so that the whole pop easily comes out with the stick.
I made a double batch and froze them in 2 pop different molds. The ones in the photo above are quite large and hold a 1/2 cup. I think that makes them too large for little kids, but a great size for an adult.
The main ingredient is pineapple. I think that gives the mojitos a brighter twist than just using the traditional lime. I used fresh pineapple because I got a few on sale this weekend. You can easily use drained canned pineapple or even frozen that has been mostly thawed.
To be a mojito there has to be lime, mint and rum. These popsicles have it all and more! I used fresh orange mint from my herb garden and agave nectar, but you could substitute maple syrup, stevia or monk fruit if you prefer – just sweeten to taste.
Vegan Pineapple Mojito Rumsicles
These are a treat after a hard day at work or a welcome cool down for your next deck party. Leave out the rum to make some mocktail-sicles instead.
- 2 1/2 cups cubed pineapple
- juice of 1/2 a medium lime
- 1/8 cup rum
- 1/8 cup agave nectar
- 1/8 cup coconut water
- 1/4 cup fresh mint leaves (not stems)
- Add everything except for the mint to your blender and blend until smooth. Add the mint and blend until the mint is still tiny specks.
- Pour into popsicle molds and freeze at least 8 to 12 hours. Since there's alcohol in them they must freeze solid before you try to remove the sticks. If not the stick may come out with the pop still in the mold.
It’s been so much fun playing with popsicles this year, but I have to admit they are hard to photograph in the hot summer weather. Part of me wants to make them this winter for next year, but I’m enjoying eating the results too much right now!