How to Make Piña Colada Poptails:

How was your summer holiday?  I hope you were able to get some time off from work and hang out with your family.  We surely had an amazing vacation this summer and I couldn’t wait to share more details with you. I would love to hear where you’ve been and what you’ve done this summer.  So feel free to leave me a comment below.  



What are the key ingredients of an ideal holiday for you?  To me, it’s not a holiday until you’re sipping a nice cocktail with a nice view in front of you!  Forget about all the stress and responsibilities for a while.  Well, even for a few days a year, it’s still nice.  Our bodies and minds definitely need a break and some rest to recharge, so that we can work harder and reach higher after the break.  Don’t you agree?

Although summer vacation might be over, we can still enjoy a little treat over the weekends to bring back those fond memories!  These Piña Colada Poptails definitely bring me back to the tropical paradise instantly!  While they taste just like the cocktail themselves, why not have some fresh fruits and vitamin C at the same time?



If you haven’t done so, check out my video tutorial above.  I’ll show you how to easily cut these pineapple spears to prepare these poptails.  By the way, Poptails = Popsicle + Cocktail.  I’m sure you don’t need any explanation here, but just in case. These Piña Colada Poptails are so refreshing and so much fun to eat.  They are perfect for parties and gatherings.  Or, whenever you need a 'healthier' cocktail. 



There is one thing that I forgot to mention in my video.  It has to do with the rum that you would used to soak the pineapple spears.  Please do not throw them away after soaking!  You can use them to make some nice cocktail later.  Maybe a Piña Colada?  Simply keep the rum in the fridge until you’re ready to use it.  I hope you enjoy today’s post and recipe!  And remember, Eat, Drink, and Be Happy!  Stay tuned for more fun and delicious recipe next week!




Tools and Ingredients Used:
Pitcher (Click here for more information)
Long Bamboo Skewers (Click here for more information)
Maraschino Cherries with Stems (Click here for more information)
Coconut Cream (Click here for more information)
Coconut Flakes (Click here for more information)
Silicone Pastry Brush (Click here for more information)


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Piña Colada Poptails:Makes: 8
1 Pineapple, Trimmed and cut into 8 to 12 spears (depending on the size)
2 cups rum
½ cup coconut cream
½ cup shredded coconut, toasted
12 maraschino cherries

Skewer the pineapple spears vertically with long bamboo skewers all the way through the flesh until you see the ½-inch of the skewer.

Place the pineapple spears, fruit side down in a large pitcher. Pour in the rum until completely covering the pineapples. Soak in the refrigerator for 1 hour.

Remove the pineapple from the rum (save the rum for cocktails). With a pastry brush, brush coconut cream all over the pineapple spears on all sides. Sprinkle with toasted coconuts shreds, top each skewer with a maraschino cherry, and cheers!