These Miami Vice Boozy Popsicles are a refreshing combination of Strawberry Daiquiri and Piña Colada. So perfect for a hot summer day!
Holy Moly! I’m melting!
The last few days here at the beach have been just plain sweltering. If you’re not in the water, it’s just too stifling to even be outside.
Time to break out the popsicle mold my friends!
And the booze!
These Miami Vice Boozy Popsicles are just the ticket to the PERFECT summer cool down.
First off, have you ever heard of the Miami Vice Cocktail?
Apparently, I’ve been living under a rock because I’d never heard of it. If you’ve been living under the same rock, it’s a cocktail that’s part Strawberry Daiquiri and part Piña Colada that’s served separated in a glass.
Talk about a refreshing, tropical cocktail. So I thought, why not turn it into a delicious frozen treat?
Two kinds of rum, fresh strawberries and pineapple with a hint of lime and coconut all jammed into one popsicle.
It’s summer popsicle perfection folks! Enjoy!
A Few Cook’s Notes for Miami Vice Boozy Popsicles Recipe:
I used this popsicle mold for these popsicles.
To get the diagonal line, I propped a book under one side of the mold before adding the strawberry mixture, then placed the mold in the freezer to firm up before adding the piña colada mixture.
These Miami Vice Boozy Popsicles are a refreshing combination of Strawberry Daiquiri and Pina Colada. So perfect for a hot summer day!
- 2 cups hulled, sliced strawberries
- 1 Tbsp. freshly squeezed lime juice
- 1 oz. white rum, I use Bacardi
- 2 1/2 Tbsp. superfine sugar
- 2 1/2 cups pineapple, cut into chunks
- 1/3 cup cream of coconut, at room temperature
- 2 oz. Malibu Rum
To a blender, add sliced strawberries, lime juice, white rum and sugar. Puree until smooth.
Spoon the mixture into the bottom of your popsicle molds, filling mold 1/2 full, about 1 1/2 oz. Just eyeball your mold. Freeze for 45 minutes to one hour until set. To get the mixture on the diagonal, place the mold on a baking sheet, then place a book under one side of the popsicle mold.
To a blender, add pineapple chunks, cream of coconut and Malibu rum. Puree until smooth.
Spoon the mixture on top of the strawberry daquiri layer. Insert sticks. Freeze until firm, at least 5 hours.
To unmold the pops, run some warm water over the outside of the molds for a few seconds, then pull on sticks and remove.