Pina Colada Cake Pops

Pina Colada Cake Pops might be just the European recipe you are searching for. This recipe serves 20. For 83 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. One serving contains 95 calories, 0g of protein, and 1g of fat. 353 people were glad they tried this recipe. It works well as a hor d'oeuvre. It is brought to you by Lady Behind the Curtain. From preparation to the plate, this recipe takes about 1 hour. It is a good option if you're following a gluten free diet. Head to the store and pick up cheese sticks, sprinkles, candy melts, and a few other things to make it today. Overall, this recipe earns an improvable spoonacular score of 0%. Users who liked this recipe also liked Piña Colada Cake Pops, Pina Colada Pops, and Piña Coladan Ice Pops.

Servings: 20

Preparation duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Bake cake according to the directions.Let cake cool completely.Place the cake in a medium mixing bowl and mix until the cake comes together in a ball.Shape cake into coconut shapes and place in a mini cupcake or push up pop pan.Melt 1 cup to 1 1/2 cups of dark chocolate candy by placing in a microwave safe bowl and microwaving in 30 second increments until chocolate is melted.Dip a lollipop stick into the melted chocolate, insert straight into the shaped cake.Place in the refrigerator about 5 minutes or until the chocolate hardens.If the melted chocolate that's in the bowl gets too cold, re heat again in the microwave.Tilt the cake pop to the side and only get the melted chocolate around the edge on the top of the cake pop. Using a spoon drizzle chocolate over the remaining cake pop making sure not to get anymore chocolate on the top of the cake pop.Smooth with the back of the spoon.Place in prepared Styrofoam block to semi harden.Place in Styrofoam block to harden completely.Melt coconut flavored or white candy melts in a microwave safe bowl in 30 second increments stirring in between until melted and creamy.Dip the top of the cake pop in the melted coconut or white chocolate and then dip into the white nonpareil sprinkles.Insert on one side the umbrella and on the other side the straw.Dip a yellow candy wedge in the melted coconut or white chocolate and place in front of the umbrella.Dip the large red nonpareil (I used tweezers) and place in front of the yellow wedge.

 

Step by step:

1. Bake cake according to the directions.

2. Let cake cool completely.

3. Place the cake in a medium mixing bowl and mix until the cake comes together in a ball.Shape cake into coconut shapes and place in a mini cupcake or push up pop pan.Melt 1 cup to 1 1/2 cups of dark chocolate candy by placing in a microwave safe bowl and microwaving in 30 second increments until chocolate is melted.Dip a lollipop stick into the melted chocolate, insert straight into the shaped cake.

4. Place in the refrigerator about 5 minutes or until the chocolate hardens.If the melted chocolate that's in the bowl gets too cold, re heat again in the microwave.Tilt the cake pop to the side and only get the melted chocolate around the edge on the top of the cake pop. Using a spoon drizzle chocolate over the remaining cake pop making sure not to get anymore chocolate on the top of the cake pop.Smooth with the back of the spoon.

5. Place in prepared Styrofoam block to semi harden.

6. Place in Styrofoam block to harden completely.Melt coconut flavored or white candy melts in a microwave safe bowl in 30 second increments stirring in between until melted and creamy.Dip the top of the cake pop in the melted coconut or white chocolate and then dip into the white nonpareil sprinkles.Insert on one side the umbrella and on the other side the straw.Dip a yellow candy wedge in the melted coconut or white chocolate and place in front of the umbrella.Dip the large red nonpareil (I used tweezers) and place in front of the yellow wedge.

Nutrition Information:

covered percent of daily need