A hungry girl's adventures in Cleveland and beyond.
There's a new Happy Hour in town and it kicks off on Memorial Day weekend. Head to Music Box Supper May 25-27th for a sneak peak of their new Tiki Happy Hour.
After Memorial Day weekend, the Tiki Happy Hour will be offered every Tuesday.
You can check out this list of tiki inspiration for your own tiki party too.
Here is a recipe for amazing piña colada popsicles adapted from the Minimalist Baker blog. It makes 8-10 popsicles, depending on your molds. Make these at home to keep the tiki vibe going all summer long.
Pineapple
1 cup chopped fresh ripe pineapple
1 1/2 T white rum
Add pineapple to a small mixing bowl and top with white rum. Toss to coat and let set for 5-10 minutes, stirring frequently to infuse the flavor.
Popsicles
1 14 ounce can coconut cream
3 T sugar
1 cup rum-soaked pineapple (see above), slightly drained
4 T Unsweetened Flaked Coconut
Combine coconut cream and sugar in a blender and blend on high for one
minute to fully incorporate. If your blender has a frozen dessert mode, you can use that. Then add pineapple to blender. Pulse gently a few times to incorporate - you want there to be pieces of pineapple in the popsicles. Gently stir in coconut flakes.
Add the mixture to a popsicle molds. Freeze until firm - about 4-6 hours. To remove from molds, let thaw slightly by setting at room temperature for 10 minutes, or dipping in warm/hot water to help loosen.
Store well-covered in the freezer up to 2 weeks.
I really love these stackable molds. They are perfect for pull out bottom freezers. You can also use a fancy Popsicle Maker for more instant gratification.
You can check out this list of tiki inspiration for your own tiki party too.
Here is a recipe for amazing piña colada popsicles adapted from the Minimalist Baker blog. It makes 8-10 popsicles, depending on your molds. Make these at home to keep the tiki vibe going all summer long.
Piña Colada Popsicles
1 cup chopped fresh ripe pineapple
1 1/2 T white rum
Add pineapple to a small mixing bowl and top with white rum. Toss to coat and let set for 5-10 minutes, stirring frequently to infuse the flavor.
Popsicles
1 14 ounce can coconut cream
3 T sugar
1 cup rum-soaked pineapple (see above), slightly drained
4 T Unsweetened Flaked Coconut
Combine coconut cream and sugar in a blender and blend on high for one
minute to fully incorporate. If your blender has a frozen dessert mode, you can use that. Then add pineapple to blender. Pulse gently a few times to incorporate - you want there to be pieces of pineapple in the popsicles. Gently stir in coconut flakes.
Add the mixture to a popsicle molds. Freeze until firm - about 4-6 hours. To remove from molds, let thaw slightly by setting at room temperature for 10 minutes, or dipping in warm/hot water to help loosen.
Store well-covered in the freezer up to 2 weeks.
I really love these stackable molds. They are perfect for pull out bottom freezers. You can also use a fancy Popsicle Maker for more instant gratification.
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