Mai Tai Tiki Pops

 

1

container (6 oz) Yoplait® Original 99% Fat Free piña colada or Key lime pie yogurt

1/4

cup canned coconut milk, well stirred (not cream of coconut)

1

teaspoon dark rum

1

fresh mango, peeled, pitted and cubed (about 1 cup)

3

tablespoons sugar

3/4

cup mango nectar, chilled

2

tablespoons dark rum

2

tablespoons light rum

2

tablespoons fresh lime juice

1

tablespoon orange liqueur

1

teaspoon amaretto liqueur

• 1 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.
• 2 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.
• 3 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.