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Pina Colada Pops

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Makes six 4-ounce popsicles

3 tbsp. shredded sweetened coconut

1 cup pineapple juice

3/4 cup coconut water

1/2 tsp. pure vanilla extract

2 tbsp. sugar

2 tbsp. light rum (optional)

6 maraschino cherries from a jar, stemless

1/2 cup crushed pineapple


Preheat an oven or toaster oven to 350F. Spread the coconut on a baking sheet and toast for about 6 minutes. Watch carefully as it can burn quickly. Let cool.

Put the pineapple juice, coconut water, vanilla, sugar, and rum, if using, in a blender. Process until smooth.

Divide the chunks of pineapple and cherries among your popsicle molds. Spoon about 1/2 tablespoon of the toasted coconut into each mold, on top of the fruit.

Pour the juice mixture into popsicle molds. Insert the sticks. Freeze for at least 12 hours.

Remove from the freezer and let stand for 5 minutes, or run under hot water, to remove popsicles from the molds

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