Piña Colada Pool Pop Tarts
Cook time: 
Total time: 
Yield: 6 Pop Tarts
  • 3 cups flour
  • 1 tsp salt
  • 1 TBSP granulated sugar
  • 12 TBSP butter, cold
  • ⅓ cup shortening, cold
  • 6-8 TBSP ice water
  • 8 oz. jar pineapple jelly
  • ½ cup sweetened coconut flakes
  • Lifesaver Gummies
  • Juicy Fruit (yellow) and/or Strawberry Juicy Fruit (pink) gum
  • Pull-n-Peel Twizzlers
  • Blue and/or teal fondant frosting
  • Pink and black fondant frosting
  • Silver food color spray
  • Optional prop: drink umbrellas
  1. Combine the flour, sugar, and salt in a bowl and whisk together.
  2. Use a grater to grate the cold butter and cold shortening into the dry ingredients mixture.
  3. Mix with your hands until the dough starts to combine.
  4. Add a bit of water to the dough slowly and continue to mix with your hands until dough sticks together. Don't use too much water or the dough will be tough.
  5. Split dough in half, form into flattened balls, wrap in plastic and refrigerate for 30 minutes.
  6. Preheat the oven to 375 F.
  7. Combine pineapple jelly and sweetened coconut flakes in a bowl and mix together.
  8. Peel apart the Twizzlers and lay the strings stop parchment paper and spray with silver food color spray. You may need to let them dry and spray a second or third time for complete coverage. Once finished, cut to 2.25 inch segments. Set aside.
  9. Cover Lifesaver gummies with pink fondant and poke a hole in the middle. Add heads and wings. Use black fondant to add beaks and eyes. Set aside.
  10. Remove the dough from the refrigerator. Start with one dough ball and roll out with a rolling pin on a generously floured surface until about ⅛" thick.
  11. Use a ruler or a pre-cut kidney-shaped stencil along with a pizza cutter and/or Exacto knife to cut rectangle pools (4”x7”) or kidney-shaped pools (6”x7” at widest and longest) out of the dough. Set aside on a cookie sheet covered with parchment paper. Repeat with the other dough ball.
  12. Spoon about 2 spoonful’s of piña colada filling onto the center of half the pools.
  13. Cover with the remaining pool halves and crimp the edges with the tines of a fork.
  14. Use a toothpick to poke holes in the middle of each pool to allow steam to escape.
  15. Bake for 20 minutes or until golden brown.
  16. Remove from the oven and allow to cool.
  17. Cover the middle of each pool with either blue and/or teal fondant or blue frosting.
  18. Add a stick of gum as the diving board. Or cut diving boards out of pink fondant if you want the toaster pastry to be completely edible. Use a stick of gum as a stencil.
  19. Use a toothpick to poke holes next to the diving board and add your silver Twizzlers handles.
  20. Optional: insert a drink umbrella at one end.
Recipe by Studio DIY at https://studiodiy.com/2017/05/24/pina-colada-pool-pop-tarts/