• 1/4 cup simple syrup
  • 3 cups frozen pineapple
  • 1 cup coconut cream, shaken well
  • 1/4 cup Caribbean rum with coconut liqueur
  • 1/4 cup blue curacao
  • 1/4 cup spiced rum
  • 1 lime, juiced
  • 12 maraschino cherries


  1. Into a blender, add the simple syrup, pineapple, coconut cream, coconut rum, curacao, spiced rum and lime juice. Puree until liquefied.
  2. Pour the mixture into each pouch just below the indicated fill line. Drop in a maraschino cherry. Seal closed and freeze for a minimum of 8 hours or overnight.