A few months ago I made, and raved about, pina colada ice pops with coconut yogurt. At the time, I thought it would be kind of weird to mix alcohol and yogurt, so I made them virgin pops. Today I decided to see what would happen if I added the rum:
I mixed the entire cup of yogurt (6 oz) with about a half cup of pineapple juice and two tablespoons of the rum. It made a lot of base, around 11 ounces worth (what a shocker. 6 oz + 4oz + 1 oz somehow added up to 11 ounces!). I poured three pops, then added a good slug of rum to the remaining base and guzzled it while I waited for my pops to freeze. That’s hwo I can tell you that this makes a lovely drink, too.
These pops were great. They stayed relatively soft, but were firm enough to pull out of the Zoku easily. I actually think I could maybe have gotten away with using a little more rum than I did,but what was there gave the pops a nice little kick and a shot of flavor. I can imagine sitting out on the deck, looking at the lake and eating one of these ice pops.