Rae Ann Spitzenberger is a Designer for Clarkson Potter, a division of Random House. She can often be found scouring cookbooks at work for tasty new recipes to try or checking out what’s in season at the Union Square farmer’s market in New York City. She is currently obsessed with raw kale salad and ginger kombucha.
I have officially found my cool treat of the summer. Marisa Churchill’s Piña Colada Popsicles from Sweet & Skinny (Clarkson Potter, 2011) are so tasty I’ve made them four times already. My husband and I moved into an apartment in Brooklyn with a lovely outdoor space just in time for a summer full of heat waves! To help counter the heat in the backyard, I’ve been making these popsicles and offering them to anyone who comes along.
The popsicles come together super fast in the blender, and I have to use a little self-restraint to keep from drinking the batch as a smoothie before pouring it into the popsicle molds. I like to make a lot, so I always double everything in the recipe except the agave, and they are still plenty sweet. I throw in a 14-ounce can of crushed pineapple and a 14-ounce can of light coconut milk, plus the zest and juice of one lime and a pinch or two of salt. I haven’t used coconut extract and don’t feel like anything’s missing, but I’m sure they’re even tastier with it. My double batch makes 8 medium-sized popsicles plus a little extra that I usually freeze in a small bowl and eat with a spoon while my husband’s not looking.
As a vegan who doesn’t eat refined sugar, I was happy to find this rich and creamy treat that’s dairy-free and agave-sweetened. And so far everyone who has tried them loves them (almost) as much as I do!
P.S.: One time I had the grand idea of adding rum to make them true piña coladas, forgetting the fact that alcohol doesn’t freeze very well. Oops. They were good slushies.
Piña Colada Popsicles
Recipe from Sweet & Skinny by Marisa Churchill
Serves 6
Per serving: 120 calories, 1 gram fat
One 8-ounce can crushed pineapple packed in juice, drained
2/3 cup light coconut milk
1/2 cup agave nectar
1 teaspoon coconut extract, imitation or natural
Finely grated zest of 1/2 lime
Juice of 1/2 lime
Pinch of fine sea salt
Combine the pineapple, coconut milk, agave nectar, coconut extract, lime zest and juice, and salt in a blender or food processor. Pulse until well combined but not completely smooth.
Pour the mixture into six popsicle molds, snap on the tops, and freeze until the popsicles are frozen solid, about 6 hours.
To serve: Pull each popsicle from the mold with the handle attached. If the popsicle is stubborn, briefly submerge the mold in warm water and try again.
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