Last week, we were at our local children’s museum, and they have the cutest little grocery store exhibit where the kids can go “grocery shopping” and pick out all their favorite foods. (I could tell you my kids are SO healthy and immediately go for the fruits and veggies… but the massive collection of fake chocolate chips, cookies, and orange crackers that come spilling out of their baskets each time we go would out me in about 12 seconds.)
My oldest comes up to me with a pineapple (and some other much more unhealthy and sugar laden fake food) in her basket and a coconut in her hand, asking “mommy, what’s this hairy ball?” And this was one of those moments as a mom where I could choose to be mature and let it go, or I could bust out laughing and totally give away the fact that deep down I’m still 12 years old. Fortunately, I kept it together and explained to her what a coconut is… and then, naturally, realized I was craving all things pina colada.
Summer may be half way over already, but those of us in south Texas know this heat isn’t going anywhere anytime soon. So, I’m all about the frozen treats lately. These pina colada pops are the perfect mid-day indulgence for both mom and kids alike. And if you want to skip the formalities and just pour that creamy mixture into a glass and stick a straw in it… go for it mama!
Pina Colada Pops
1 cup frozen pineapple chunks
1/2 cup unsweetened shredded coconut
1 cup unsweetened coconut water
1 Tbsp medjool date paste*
Blend on high in blender for 60 seconds or until smooth. Pour into molds and freeze for at least 4 hours. Enjoy!
*If just mom and dad are enjoying their pina colada pops, feel free to add your favorite adult liquid of choice!
Medjool Date Paste
6 medjool dates
2 cups filtered water
Combine medjool dates and water in a small saucepan and bring to a boil. Let boil for 10 minutes with lid on. Remove from heat and let it cool for 10-15 minutes. Place medjool dates and 1/4 cup of liquid in food processor and process until smooth. (You may need to stop and scrape down the sides 1-2 times.) Store in a small mason jar or another container with a lid for up to 7 days.