Description

A beach bar in every bite! These Miami Vice Popsicles are a frozen twist on the iconic cocktail, layering a bright, boozy strawberry daiquiri base with a creamy, dreamy piña colada top. Perfect for backyard parties, summer celebrations, or whenever you need a mini-vacation on a stick. They’re fruity, fun, and totally Instagram-worthy—your freezer has never looked (or tasted) this tropical.

Ingredients

Scale

Strawberry Daiquiri Layer:

2 oz white rum
0.5 oz freshly squeezed lime juice
1 large frozen strawberry (or about ¼ cup frozen strawberries)
1 splash grenadine
0.5 cup water

Piña Colada Layer:

3 oz white rum
8 oz pineapple juice (unsweetened or lightly sweetened)
8 oz full-fat coconut milk (shake the can well!)

Yields about 6 popsicles depending on your mold size.

Instructions

Make the Strawberry Daiquiri Layer:
In a blender, combine rum, lime juice, frozen strawberry, grenadine, and water. Blend until smooth. Pour the mixture halfway into popsicle molds and freeze for at least 2 hours, or until solid.
Make the Piña Colada Layer:
Rinse the blender, then blend together rum, pineapple juice, and coconut milk until creamy and smooth. Ensure it’s chilled before pouring.
Layer & Freeze:
Once the daiquiri layer is frozen, gently pour the piña colada layer on top, filling molds to the top. Insert sticks. Freeze for at least 4 hours or overnight.
Unmold & Serve:
To release, run molds under warm water for 10–15 seconds and gently pull. Enjoy your cocktail-on-a-stick!

Notes

No alcohol? Sub rum with coconut water or extra juice—same tropical flavor, minus the buzz.
Too runny? Chill the piña colada layer in the fridge for 15 minutes before pouring to prevent melting the base layer.
No popsicle mold? Use small paper cups and wooden sticks—just peel and enjoy.
Want to mix it up? Add fruit chunks, a splash of dark rum, or a pinch of cayenne for a spicy twist.

Storage tip: Once frozen, wrap individually in wax paper and store in a freezer-safe bag for up to 2 weeks (if they last that long!).