Recipe information
Ingredients for - Pink Lemonade Colada Pops
1. 1 (11-oz.) bottle Seagram's Escapes Calypso Colada, room temperature -
2. 5 tbsp. cream of coconut -
3. 7 (5-oz.) paper cups -
4. 1 (11-oz.) bottle Seagram's Escapes Jamaican Me Happy, room temperature -
5. 7 Popsicle sticks -
6. Lemon rounds, for garnish -
How to cook deliciously - Pink Lemonade Colada Pops
1. Stage
In a small bowl, whisk together Calypso Colada and cream of coconut. Pour into paper cups, filling halfway. Freeze for 1 hour.
2. Stage
Once blue layer is mostly frozen, add Jamaican Me Happy, filling up to just below the top. Insert Popsicle stick, and slide lemon rounds down over the stick.
3. Stage
Freeze for at least 6 hours, preferably overnight.
4. Stage
When ready to serve, cut open Dixie cups with scissors and peel them away from the pops.
