Gather The Goods

For the Ube Creamsicles:

1 cup Ube, peeled, cooked and pureed

2 1/4 cups coconut milk

3 tablespoons condensed milk

For the Tequila Tropical Pops:

1 cup Kiwi, diced

1 teaspoon chia seeds (appears as though there are more seeds!!!)

1/4 cup water

1 1/4 teaspoons tequila

1 cup Pineapple, diced

1 cup pineapple juice

1 1/4 teaspoons tequila

1/4 cup fresh guava, peeled and seeded

1 cup pink guava puree

1 1/4 teaspoons tequila

Make It

For the Ube Creamsicles

1. Cook the ube until the potato is tender. Drain and run through a food mill and let cool.

2. Add the ube, 2 cups coconut milk, and condensed milk to a food processor and puree until smooth.

3. Transfer the mixture into the ice pop molds leaving about 1/4 inch space on top.

4. Pour the coconut milk on top to create that classic creamsicle look.

5. Place the ice cream sticks in each pop mold and freeze for about 8-12 hours.

For the Tequila Tropical Pops

1. Puree the ingredients for the kiwi mixture and set aside. Clean the food processor before the next fruit batch.

2. Puree the Ingredients for the pineapple mixture and set aside. Clean the food processor before the next fruit batch.

3. Puree the ingredients for the guava mixture and set aside.

4. Using a liquid measure (for easy pour) transfer about 1 1/2-2 tablespoons of the pineapple mixture into the bottom of the ice pop molds. Do the same for the guava, then followed by the kiwi.

5. Place the ice cream sticks in each pop mold and freeze for about 8-12 hours. Sprinkle with salt if desired.