These piña colada popsicles are a tropical escape on a stick! Made with creamy coconut milk, sweet pineapple, and just the right amount of sugar, they deliver all the sunny vibes without the rum.
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Skill Level: Beginner
Flavor Remix: If you want a rum flavor, try adding rum extract. Start with 1 teaspoon and increase to achieve your desired flavor.
Allergy Watch: Gluten Free, Dairy Free, Egg Free, Nut-Free
Whether you're poolside or just dreaming of a beach day, these easy homemade ice pops are the refreshment you need. I made mine non-alcoholic, so they are kid-friendly.
I would love to say that I was being altruistic when I created this 4-ingredient popsicle recipe. But I wasn't.
When I added rum, they didn't fully freeze, making them messy and drippy. Not exactly the fun summer treat I had in mind.
I chose white sugar as the sweetener because it gives the classic pina colada flavor and doesn't overwhelm the fresh pineapple.
Ingredient Notes
- Coconut Milk: I prefer to use full fat, but you can also use light coconut milk. Do not use coconut cream, it will be too thick.
- Sugar: Many recipes use honey or maple syrup. If you have to substitute, I would use brown sugar or honey. Maple syrup has a completely different flavor profile. They don't jive, and you can't convince me otherwise.
- Pineapple: I would love to tell you fresh is best, but it doesn't matter! Use fresh or frozen pineapple.
- Vanilla: I tested this recipe with and without vanilla, and I think it adds warm undertones that are associated with tropical spices and rum.
Coconut Pudding
Love coconut? This is another recipe you need to try for layer upon layer of creamy coconut goodness!
How to Make Piña Colada Popsicles
A step-by-step visual guide for making pineapple and coconut popsicles. You can skip to the recipe for the full written instructions.
Heat the Coconut Milk and Sugar
Yes, this is an extra step, but it just takes a few minutes for the sugar to dissolve. This will give you a smoother popsicle with even sweetness.
Blend Until Smooth
Straining the popsicle base is optional. If you have a high-powered blender like a Vitamix, it probably won't be necessary. But if you use another type, you will want to strain out the fibers from the pineapple.
Transfer to Popsicle Molds
Fill the molds and place in the freezer for 4 to 6 hours.
Recipe Tips
- Soak wooden popsicle sticks in warm water for 10-15 minutes so they stay centered and don't float.
- Run warm water over the outside of the mold for a few seconds to loosen pops without breakage.
More Popsicle Recipes
Make Ahead and Storing
Make Ahead: These can be made up to a week in advance and stored in the molds or a freezer-safe bag.
Storing: Once frozen, remove from the molds and wrap individually in wax paper or store in a sealed container to prevent freezer burn.
📖 Recipe
Pina Colada Popsicles (Mocktail Version)
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Ingredients
- 1 can full fat coconut milk
- 2 Tablespoons granulated sugar
- 2 cups pineapple chopped, fresh or frozen
- 1 teaspoon vanilla extract or rum extract
Instructions
- Add the coconut milk and sugar to a small saucepan and heat gently, stirring until the sugar is fully dissolved, about 2 minutes over low heat. Remove from heat and let cool slightly.1 can full fat coconut milk, 2 Tablespoons granulated sugar
- In a blender, combine the sweetened coconut milk with the pineapple.1 can full fat coconut milk, 2 cups pineapple
- Blend until smooth. Pour the mixture through a fine mesh strainer to remove pulp or fibers, pressing to extract as much liquid as possible.
- Transfer to popsicle molds, insert sticks, and freeze until solid, about 4 hours.
Equipment
- blender
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