frozen piña colada pops

It is too hot to bake in today's heat wave. So why not serve a frozen piña colado popsicle for dessert? This decadent and quenching treat makes today's excessively high temperatures seem almost bearable.

                                                      

                                                     frozen piña colada pops
                                                               adapted from
                                               ingrid hoffmann simply delicioso

Ingredients
1/2 cup rum
6 coconut all-fruit frozen pops
1 cup Demerara or turbinado sugar
Toasted coconut flakes

Pour the rum into a tall and narrow glass. Remove the frozen pops from their wrappers and submerge them one by one in the glass of rum, tilting the glass to completely moisten the entire popsicle. Sprinkle each side of the frozen pops with some sugar, arrange the pops on a plate, sprinkle with the coconut, and serve immediately.

Note: To make virgin colada popsicles, substitute pineapple juice for the rum.

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