As you know, I’m all about finding mature twists on my childhood favorites. So you’d think by now, 6 years past my Jello-shot prime, that I’d have thought to put booze in popsicles.
But alas, it wasn’t until I came across this recipe for gluten-free margarita donuts that I started to imagine the possibilities of combining dessert and happy hour into one seamless magical sequence. And thus, Coconut Mojito Popsicles were born.
If I wasn’t old and lame, this is the type of thing I’d serve at a semi-adult pregame, to grease the wheels before tequila shots start getting poured. But since I can’t remember the last time I drank aggressively before a party that involved aggressive drinking, I think the most appropriate use for these boozy popsicles would be for a daytime affair – like, say, America’s birthday or any other summer Friday in July.
Because I’m old and lame and my liver has begun to turn on me, and not because I am actually that classy, I tried to upgrade these Mojitos with a few healthy twists. First, I used coconut milk, which though kind of fatty, does have a lot of great nutrients. Instead of the requisite brown sugar muddled at the bottom of a true Cuban mojito, I used raw honey to give the pops some sweetness. If you’re a sugar fiend and less concerned about your liver than I am, you might want to add more. These are the kind of pops that make your face pucker like a good quality Italian lemon gelato.
And then there’s the booze. If you’re in a more aggressive stage of the party that is life, I should probably make the disclaimer that these popsicles probably won’t make you drunk—unless you’re under 90 pounds or my dad, in which case, I would recommend only having one if you plan on driving home.
These are more the type of treat that we old lame people like to enjoy to make us feel wild and boozy and creative and fun, while secretly project managing our bedtime in our heads in hopes that we can make it under the covers before midnight.
Healthy Coconut Mojito Popsicles
- 3 tablespoons raw honey
- ¾ cup fresh lime juice
- 2 cups coconut milk
- ¼ cup silver rum
- 1 tablespoon finely chopped fresh mint
- ½ cup sparkling water
- In a 4-cup measure or small pitcher, whisk the honey and lime juice until dissolved. Add the coconut, rum, and mint and whisk until combine. Add the sparkling water and stir once. Divide the mixture between 6 popsicle molds and set the sticks in place. Transfer to the freezer and chill overnight, or until solid.
If you don't have a popsicle maker, you can use dixie cups and chopsticks. Just make sure to partially freeze before inserting the sticks.