Light Mai Tai Tiki Pops

Name: Light Mai Tai Tiki Pops
Prep time: 11 h 20 min
Cook time: 11 h 20 min
Total time: 11 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon amaretto liqueur; 59 milliliters canned coconut milk, well stirred (not cream of coconut); 2 Tbsps dark rum; 2 Tbsps light rum; 170 grams container Yoplait® Light Fat Free piña colada or Key lime pie yogurt; 2 Tbsps fresh lime juice; 237 milliliters fresh mango, peeled, pitted and cubed (about; 177 milliliters mango nectar, chilled; 1 Tbsp orange liqueur; 3 Tbsps sugar

Light Mai Tai Tiki Pops is a gluten free and dairy free dessert. One portion of this dish contains around 1g of protein, 3g of fat, and a total of 122 calories. This recipe serves 6. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have amaretto liqueur, mango nectar, orange liqueur, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 11 hour and 20 minutes.

Instructions

In small bowl, beat coconut colada layer ingredients with whisk until smooth. Divide mixture among six 5-oz paper cups. Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze 2 to 3 hours or until frozen.

Ingredients you will need

Coconut

Pop

Equipment you will use

Whisk

Bowl

Aluminum Foil

Meanwhile, in blender, place mango mai tai layer ingredients. Cover; blend on medium speed about 45 seconds, stopping frequently to scrape sides, until smooth. Cover and refrigerate while waiting for first layer to freeze.

Ingredients you will need

Mai Tai

Mango

Equipment you will use

Blender

When first layer is frozen, remove foil from pops.

Equipment you will use

Aluminum Foil

Pour mango mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours or until frozen before serving. Store remaining pops covered in freezer.

Ingredients you will need

Mango

Equipment you will use

Aluminum Foil