MAI TAI TIKI POPSCICLES
Coconut Colada Layer
1 container Fat Free piña colada or Key lime pie yogurt1/4 cup canned coconut milk, well stirred (not cream of coconut)
1 teaspoon coconut rum
Mango Mai Tai Layer
1 cup frozen mango cubed3 tablespoons sugar
¾ cup mango nectar, chilled
4 tablespoons coconut rum
1 tablespoon Orange Liquor
1 tablespoon Amaretto liquor
1 tablespoons fresh lime juice
In small bowl, beat coconut colada layer ingredients with whisk until smooth. Divide mixture among eight 3-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.
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.
When first layer is frozen, remove foil from pops. 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.