Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

A tropical beach vacation? In this economy?? For those of us who don’t have island-hopping travel plans on the books, these booze- and dairy-free piña colada pops are perfect for a summer staycation. Made with fresh pineapple and a touch of coconut milk, these sweet treats strike the perfect balance between bright acidity and rich creaminess.Sugar and maple syrup in the base enhance the natural sweetness of the pineapple, while also softening the texture of the popsicles. Sugar works effectively to depress the freezing point of water, minimizing the formation of large ice crystals during the freezing process, for a smooth bite-able popsicle. A pinch of salt and malic acid boost the sweet and sour notes of pineapple, with the acid also helping to preserve the bright color of the blended base by reducing oxidation.So throw on a floral print shirt, and treat yourself to a frozen piña colada pop. You deserve it.

Piña Colada Popsicles