The mercury is high and the humidity level is seemingly even higher, a lethal combination that demands frozen treats at almost any time of the day. For evening popsicle consumption I created this recipe using one of my favorite flavor combinations right now - grilled cherries, coconut, and rum! I hope you enjoy these popsicles as much as I do, especially as we head into the dog days of summer, when rum and fruit in frozen form is a necessity for survival.

Rummy Cherry Colada Popsicles
Created by Gastronomista

Layer 1:
1 oz White Rum such as Bacardi Superior
3 oz Coconut Milk
2 oz Coconut Water
2T Toasted Coconut Shavings

Shake in a Cocktail Tin, and Pour into Popsicle Molds and let freeze.

Layer 2:
1 Cup Baked Cherries*
2 oz Extra Dark Rum such as Bacardi Black
5 oz Coconut Milk
20 Dashes Barrel Aged Bitters

Blend in a blender on full speed, when all the fruit is chopped, pour into popsicle molds, add popsicle sticks, and freeze.

Enjoy!


Baked Cherries

Cut cherries in half, and remove pits. Place cherries on a baking tray with tin foil, and place in the oven at 400 degrees for 10 minutes. Remove and let cool.