Tropical Miami Vice mocktail popsicles — half strawberry daiquiri, half piña colada. These non-alcoholic lava flow popsicles are refreshing, colorful, and perfect for everyone.
I love photographing popsicles — they’re a challenge but always turn out beautiful.
They can melt quickly and get messy, so you work fast, but they’re worth it. I also love eating popsicles; bomb pops are a guilty pleasure — especially the white layer!
I hadn’t shared a popsicle recipe since my rainbow popsicles, so I tried a frozen take on the Miami Vice mocktail I posted in 2016.
A Miami Vice, often called a lava flow, combines a strawberry daiquiri and a piña colada in one glass. It can be made with or without alcohol — here we keep it non-alcoholic for a family-friendly treat.
To make these popsicles you’ll need a popsicle mold. I used a mold available online that works well for layered popsicles.
How to release popsicles from the mold
Fill your kitchen sink with room-temperature water, making sure the water level stays below the top of the mold. Place the mold in the water and let it sit for about 60 seconds.
Gently wiggle a popsicle free. If it’s still tight, leave the mold in the water another 30 seconds and check again. Warm just enough to loosen the popsicles — you don’t want them to melt.
Once removed, enjoy the popsicles immediately or wrap them individually and return them to the freezer for later.
Tip
If you dislike pineapple texture, substitute crushed pineapple with pineapple juice for a smoother piña colada layer.
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Miami Vice Mocktail Popsicles
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Equipment
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Blendtec Blender (or similar high-speed blender)
Ingredients
PIÑA COLADA LAYER
- 20 oz crushed pineapple (or substitute pineapple juice)
- ⅓ cup (79ml) coconut milk (canned)
- ¼ tsp coconut extract (optional)
STRAWBERRY LAYER
- 2 cups (334g) strawberries (fresh or frozen)
- ¼ cup (50g) sugar
- ½ cup (118ml) water
Video
Instructions
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Combine the crushed pineapple (or pineapple juice), coconut milk, and optional coconut extract in a blender. Blend on high until smooth. Pour the piña colada mixture into a bowl and rinse the blender.
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In the same blender, add the strawberries, sugar, and water. Blend on high until completely smooth.
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Working one at a time, gently pour layers into the popsicle mold: start with a little of the strawberry mixture, then a bit of the piña colada mixture, alternating until molds are filled. Use a knife or popsicle stick to lightly swirl the layers for a lava flow effect. Add the mold cover and insert sticks.
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Freeze the popsicles overnight until solid.
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To remove, place the mold in a sink filled with room-temperature water (not above the mold’s top) for about 60 seconds. Gently wiggle each popsicle free; if needed, warm a little longer in 30-second increments.
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Enjoy immediately or wrap and return to the freezer for later.
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimates.