Coco Loco Pops — Alcoholic Icy Poles

We created Coco Loco to prove that ready-to-drink alcohol can be delicious and full of good ingredients.

Our alcoholic coconut water is not just a one-dimensional beverage, it's been meticulously crafted with the flavour of a cocktail spritz — this makes Coco Loco hard seltzer the perfect warm weather refresher, as well as a better base to loads of low alcohol spritzer mixes and elevated cocktail spritzes.

But wait, there's more. We've made Coco Loco Hard Seltzers spill-proof — below are three recipes (out of dozens we've created) for Coco Loco Pops — boozy icy poles that are poolside and party ready.   

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Ready to turn your Coco Loco drinks into a better alco-pop? Here are three recipes that make six pops. We used this readily available silicon mould from Kmart. 

1. Passion Pop: Retro-classic

This pop is a vibrant blend of sweet mango and the tangy kick of passionfruit, all held together by the light, tropical lift of Coco Loco Passionfruit.

Ingredients (Makes 6):

• Coco Loco Passionfruit x 2 cans
• Fresh Mango — one ripe mango, peeled and roughly chopped (yields about 1 cup of purée). You can substitute with frozen for all-season availability. 
• Pulp of 3 Fresh Passionfruits (approx. 4-5 tablespoons)

Standard Drinks ~0.3 per pop.

Method:

1. Purée the Mango: Place the chopped (or frozen) mango into a blender and blitz until smooth. Texture will be thick.
2. Combine the Mix: Scoop mango purée into a mixing bowl. Add the pulp of the 3 fresh passionfruit and combine.
3. Add the Coco Loco: Slowly pour in the two cans of chilled Coco Loco Passionfruit. Stir gently to combine the ingredients without losing too much carbonation. The goal is a slightly thick but pourable liquid with visible passionfruit seeds.
4. Fill the Moulds: Evenly distribute the mixture into the six icy pole shells. 
5. Freeze: Insert the reusable sticks/holders and freeze for at least 6-8 hours, or until solid.
6. Serve: Remove from freezer and wait 5 minutes before removing each popsicle from the mould. If the popsicles don't easily de-mould, run each compartment under hot water for 30 seconds and try again.

2. Tropo-Pop: Frosty & Fruity

An explosion of classic tropical fruit flavours that just might remind you of the original, and the best, Aussie icy pole — Frosty Fruit. Passionfruit, pineapple and orange using both OG Coco Loco hard seltzers — Pineapple Coconut Seltzer and Passionfruit Hard Seltzer.

Ingredients (Makes 6):

• Coco Loco Passionfruit x 1 can
• Coco Loco Pineapple x 1 can
• Pulp of 5 Passionfruits (approx. 7-8 tablespoons)
• 1/2 cup Freshly Squeezed Orange Juice
• 1/2 cup Fresh Pineapple Juice (not from concentrate, if possible)

Standard Drinks ~0.4 per pop

Method:

1. Prepare Fruit Juices: Mix the fresh orange juice and pineapple juice in a jug.
2. Add Pulp: Stir in the pulp of the 5 fresh passionfruit.
3. Add Hard Seltzers: Pour in both the Coco Loco Passionfruit and Coco Loco Pineapple. Stir gently to combine all the fresh ingredients and the alcoholic coconut water mix.
4. Fill the Moulds: Pour the liquid, which will be thick with passionfruit seeds, into the six shells of the mould. Stir in the shell to ensure the seeds are distributed evenly.
5. Freeze: Insert the reusable sticks/holders and freeze until fully solid (roughly 8 hours — test firmness of one before de-moulding).
6. Serve: Remove from freezer and wait 5 minutes before removing each popsicle from the mould. If the popsicles don't easily de-mould, run each compartment under hot water for 30 seconds and try again.

3. Coco Splice: Lime, Pine & Sublime

This pop is a sophisticated, creamy blend, reminiscent of a Summer childhood staple here in Oz; Streets Splice ice cream — lime sorbet-ice block outside and creamy ice cream on the inside. 

Our version is a piña colada crossed with fresh young green coconut water and lime juice. Of course we make this sensational alcopop using our low sugar alcohol Pina Colada Spritz — Coco Loco Pineapple.

Ingredients (Makes 6 Pops):

• Coco Loco Pineapple x 2 cans
• Coconut Cream (full-fat for best texture) x 1/2 can
• Juice of 3-4 freshly squeezed Limes (6 tablespoons)
• A splash (2 tablespoons) of Fresh Pineapple Juice

Standard Drinks ~0.3 per pop.

Method:

1. Creamy Base: Blend together coconut cream and the freshly squeezed lime juice until completely combined. The acidity of the lime will help cut through the creaminess.
2. Add Hard Seltzer: Pour both cans of the chilled Coco Loco drinks and pineapple juice. Stir gently to fully combine the creamy base with the alcoholic coconut water.
3. Fill Moulds: Pour the mixture into the six shells of your icy pole mould. The mixture will be off white and like light milk in texture.
4. Freeze: Insert the reusable sticks/holders and freeze for at least 8 hours. The coconut cream may take longer to freeze fully due to its fat content.
5. Serve: Remove from freezer and wait 5 minutes before removing each popsicle from the mould. If the popsicles don't easily de-mould, run each compartment under hot water for 30 seconds and try again.

Enjoy the new low-sugar alcohol frozen indulgence!

These pops are more than just a chilled treat; they are a statement. They represent the next generation of RTDs — convenient, flavour-forward, and made with the kind of quality that encourages enjoyment in a responsible, measured way. 

So grab your ingredients, your Coco Loco hard seltzer, and embrace the fun, flavourful better-for-you alco-pop. Re-freezing the Zeitgeist: A New Era for Alco-Pops with Coco Loco

A New Era for Alco-Pops with Coco Loco

The Australian summer calls for refreshing, easy-drinking fun, and what could be more satisfying than a gourmet, frozen cocktail pop? Forget the high-sugar, hyper-colour elixirs of the past; we are entering a new age of 'alco-pops' — a term we're reclaiming and redefining. By using high-quality ingredients like low sugar alcohol options such as Coco Loco drinks, we're turning the familiar frozen treat into a sophisticated, yet convenient, ready-to-drink (RTD) experience.

Get creative with your drinks and add a cheeky frozen alcopop to the refreshments line-up at your next BBQ, long lunch, picnic pow-wow or cricket crusade. 

Reinventing the 'Alco-Pop': Quality Over Quantity

The term 'alco-pop' has long been part of the Australian zeitgeist, often carrying negative connotations. It burst onto the scene in the mid-1990s as a category of brightly coloured, highly sweetened, pre-mixed alcoholic drinks, also known as Ready-to-Drinks (RTDs) or premixes. Brands like Vodka Cruiser, Bacardi Breezer, and the infamous Midori Illusion were ubiquitous.

In the Australian context, the original alco-pop quickly became synonymous with youth culture, parties, and, controversially, a "gateway" drink for less experienced or underage drinkers. Their sweet, fruity flavours were designed to mask the taste of alcohol, making them dangerously easy to consume in large quantities. This led to significant public and political backlash, culminating in tax increases and criticism over marketing that seemed to target young, fashion-conscious consumers. The cultural narrative solidified: alco-pops were an indulgence for reckless consumption, prioritising a quick buzz over genuine enjoyment.

But what if we could flip that script?

Our new vision for the alco-pop is about convenience meeting quality. We believe a ready-to-drink format can be well-crafted, using good ingredients, and supporting a better drinking culture—one that encourages savouring the moment, appreciating flavour, and enjoying quality over excessive quantity. This is where brands like Coco Loco step in. As an alcoholic coconut water or hard seltzer alternative, Coco Loco offers a low-sugar, naturally flavoured base. It embodies a modern, mindful approach to alcohol consumption, providing the convenience of a premix without the excessive sweetness or artificiality of the old guard.

By transforming these Coco Loco drinks into frozen pops, we’re presenting them in a fun, controlled, single-serve format. These recipes are designed for moderation and maximum flavour, allowing you to enjoy a delightful, artisanal treat while keeping tabs on your alcohol intake. It's a redefinition that shifts the focus from ‘getting drunk’ to simply 'enjoying a beautifully made, refreshing adult treat'.