Ice Cream, Love

Coconut Pineapple Margarita Pops – Recipe! Perfect for Cinco de Mayo!

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Margaritas are a favorite cocktail served at most Mexican restaurants or at home for parties or fiestas.  I know my family has blended up their fair share of a fruit, sugar, tequila with lots of ice at many birthdays, holidays and family dinners.  Margaritas are usually served blended or on the rocks with a salted rim and lime wedge and I am a big fan of the later, served skinny style with not too much mixer.

In this recipe, light coconut milk and fresh pineapple are blended with tequila and frozen on a stick to create a unique margarita flavor.  Your guests can lick their way to margarita heaven with these easy to make pops.  If you don’t have a popsicle maker, you can use paper cups and cover them with plastic wrap and insert a stick, then freeze.  Have fun!

Ingredients

1 cup fresh pineapple chunks, frozen defrosted

1 cup light coconut milk

2 tablespoons honey

1 lime, divided

1 1/2 ounces good tequila

coarse salt

(Makes 6 Pops)

To Prepare:

1.  In a stand mixer, add the pineapple chunks.

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2.  Then, add the coconut milk and the juice of 1 lime to the blender.

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3.  Next, add the tequila and puree the mixture until smooth.

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4.  Pour the mixture into the popsicle molds or cups.

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5.  Fasten the lids on the top or cover with plastic wrap and sticks if using cups.

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6.  Place the pops in the freezer for at least 3 hours.  Remove the pops from the freezer and run them under warm water for 1 minute to loosen.

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7.  Serve the pops in cute cups with a slice of lime and a sprinkling of salt.  Enjoy!

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