These Pina Colada Popsicles are a perfect tropical summer treat! Made with coconut milk and pineapple, and optional rum for a coconut poptail!
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I just love making homemade popsicles in the summer, and these coconut pineapple popsicles are a perfect tropical treat! The coconut milk base makes these low in calorie, decently healthy, and delicious. Find more pina colada recipes here!
If you want a Pina Colada Poptail (alcohol popsicle), add some rum (coconut rum is perfect!) to the mixture. You want to keep the alcohol amount at 20% so it does not have difficulty freezing, which equates to about 1/2 ounce per poptail. But to make a kid friendly popsicle, or just liquor free, simply leave out the rum. No other change is necessary.
I love this classic popsicle shape and look. Plus, no need to keep track of all those silicone sticks and pieces! You can find this classic popsicle mold here which makes 10 popsicles. Find more of our popsicle recipes here!
I like to make most of the pineapple small so it is distributed throughout the popsicle, with just a few larger chunks for looks. TIP: Want some pineapple chunks right on the edge showing like in these pictures? Instead of trying to time when you push the pineapple into a semi frozen popsicle so they float, get them in place ahead of time! Rinse the popsicle mold with water, stand it on its short end, and place pineapple pieces in each mold against the side which is now flat. Freeze on its side so they stick when upright, and when frozen in place, fill the popsicle molds with the mixture.
Removing the Pina Colada Popsicles can be a little tricky. Just run hot water over the outside of each popsicle mold, briefly, and wiggle the stick. Keep repeating this process until you can get them out of the mold. Don’t use too much hot water at a time, or they might start melting! And these popsicles melt faster than normal because of the coconut milk base.
- 13.5 ounces coconut milk (one can) (not the carton, drinking kind)
- 1 cup pineapple chunks or crushed, fresh or canned
- 2 Tablespoons maple syrup or honey
- 1/3 cup rum optional (coconut rum is a great option!)
- If you want to keep some larger pineapple chunks, reserve approximately 1/4 cup of diced pineapple. Finely chop the remaining pineapple (or use crushed).
- Combine all of the ingredients in a small bowl.
- Fill each popsicle mold until there is approximately 1/4 to 1/2 inch gap at the top.
- Insert the popsicle sticks into the center of each mold.
- Freeze the popsicles until completely set, at least 4 hours.
- To remove from the mold, run hot water over the outside of the popsicle molds. Wiggle the sticks until you can pull the popsicles out. Only run under hot water briefly each time to prevent melting as much as possible.