Greetings and salutations, blog followers! Today we have a real sweet treat for you all… Mai Tai Popsicles! While perusing the interwebs for all things Mai Tai, we found this fun looking recipe from Betty Crocker and decided to give it a try. Let’s just say that we did not follow one part of the directions, which ended up to be vital to the final result, thus having to D.I.Ourselves a second time. Here’s the schtuff that we used:
Following the first part of Miss. Crocker’s instructions, we made the first layer
” In small bowl, beat coconut colada layer ingredients with whisk until smooth. Divide mixture among six 5-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.”
And then the second layer:
“In blender, place mango mai tai layer ingredients. Blend on medium speed until smooth. Cover and refrigerate while waiting for first layer to freeze. When first layer is frozen, remove foil and pour mango mixture over coconut colada layer. Freeze about 8 hours or until frozen before serving.”
*please note, in place of the “Mai Tai Ingredients” we used 7 tablespoons of Bob Chinn’s World Famous Mai Tai.
This is what OURS looked like… now who can tell me where we took culinary liberties? I’ll give you a hint… famcy schmancy popsicle molds.
Well, this is what happens when you think you’re smarter than Betty C.:
Okay, Mai Tai Pops: Take 2. **this time we used the 5 oz Dixie Cups and wooden sticks.
And what is the lesson in all this (aside from discovering how delicious these pops are)?
Picture Perfect Popsicle!