Ginger-Pina Colada Ice Blocks

    4 hours 30 minutes

    These rum, pineapple and coconut milk ice blocks are a great way to beat the heat in the summer or, really, anytime!

    2 people made this

    Serves: 12 

    • 6 tablespoons coconut-flavoured rum (such as Malibu(R))
    • 2 tablespoons dark rum
    • 1/4 cup sugar
    • 3 thick slices peeled ginger
    • 450g frozen pineapple chunks
    • 1 (400ml) tin unsweetened coconut milk

    Preparation:5min  ›  Cook:5min  ›  Extra time:4hours20min freezing  ›  Ready in:4hours30min 

    1. Stir together rum, sugar and ginger in a saucepan. Bring to the boil, then reduce heat and simmer 5 minutes to concentrate the mixture and allow some of the alcohol to cook off. (You'll have a generous 1/3 cup.) Remove from heat and let cool to room temperature, about 20 minutes.
    2. Transfer rum and ginger mixture to a blender with pineapple and coconut milk and blend until smooth. Pour into 12 ice block moulds, dividing evenly. Cover moulds, insert sticks and freeze until solid, at least 4 hours and up to 2 weeks.

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