These homemade pineapple coconut popsicles are sweet, tart, and utterly creamy. Whether you slurp them under the sun or cool off at the beach, they’re a great frozen treat for adults and kids alike.
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Reasons to Love these Homemade Pineapple Coconut Popsicles Recipe
- Easy to make: Making this homemade popsicle is as easy as blending all the ingredients, pouring them into the molds, and freezing them. The hardest part is waiting for them to freeze.
- Healthy benefits: We are using canned coconut milk, which is packed with rich nutrients, as well as lime and fresh mint.
- Fun for all: These coconut creamsicles are great to make with the kids! Have you seen all the popsicles we made this summer? I am talking banana cream pops, cherry mango, strawberry shortcake, and more! Yeah, they were pretty busy, and the joy on their faces when they tested their newest invention was priceless.
📃Ingredient Description
- Pineapples: Fresh and ripe pineapple is the best choice as the flavor of canned pineapple, having been cooked during the canning process, isn't as vibrant.
- Coconut milk: preferably Thai coconut milk in the can. We want the full fat for a creamy and delicious coconut-flavored popsicle.
- Zest: lime zest adds a distinct flavor to the creamy pops instead of lime juice. The acidic taste balances out the honey.
- Sweetener: I used fine granulated sugar to add sweetness, but you can substitute it with honey or other sweeteners. Sugar also helps reduce ice crystal formation.
💭Variations and Substitutions
📝Step-by-Step Instructions
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
Step 1: add the pineapple, coconut milk, lime zest, mint, and sugar in a blender. (Preferably a heavy-duty blender so you don’t end up with pineapple chunks)
* Tip: Shake the canned coconut milk well before opening, or the milk will separate.
Step 2: Blend the fruit until it’s puréed and smooth.
Step 3: gently pour the mixture into the cavity of the molds. Cover the molds with a lid or aluminum foil. Insert the popsicle sticks.
Step 4: Place the molds in the freezer for 6 hours or overnight until the ice pops are firm. To release the popsicles, place the mold under running water or immerse the bottom in a bowl with warm water for about 10 seconds for easy release.
Enjoy immediately! You can also freeze it for later. Please see storage instructions in the note section of the recipe card below.
👩🏽🍳Maur's Tips
- Minimize adding water or high-water content fruits as they can make the popsicles icy.
- Agave syrup or maple syrup can also work well, but the color of the pops might be slightly different.
- Add sweetened condensed milk for more sweetness and smoother texture.
- Before freezing, consider whipping the mixture slightly. This step introduces air, making your popsicles lighter and creamier and enhancing their overall texture.
📝Recipe FAQS
To make creamy, not icy popsicles, use full-fat dairy like whole milk or Greek yogurt, and add sweetened condensed milk or stabilizers like cornstarch. Blend the mixture thoroughly and chill it before freezing to reduce ice crystals.
Once frozen, remove popsicles from molds, wrap them individually in plastic or wax paper, and store them in a freezer bag or airtight container, labeling them with the type and date for easy access and freshness.
Use 3. oz paper cups or little plastic cups. Don’t add the sticks immediately after you freeze them. Wait about 20 minutes before inserting the popsicle sticks so they stay intact.
Love popsicles? Here are more Homemade Popsicle Recipes to Try
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
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📖 Recipe
Homemade Pineapple Coconut Popsicles
Equipment
Ingredients
- 2 cups fresh or frozen pineapple 382g
- 1 can 13.6.oz coconut milk
- 2 teaspoons lime zest from 2 limes
- 2 tablespoons fine granulated sugar or to taste
- 2 tablespoons fresh mint 2 g
Instructions
- Add the pineapple, coconut milk, lime zest, sugar, and mint in a heavy-duty blender.
- Blend it for a minute until everything is combined, and smooth.
- Pour the mixture into each cavity of the mold, filling ¾ way up.
- Cover the molds with a lid or aluminum foil. Insert the popsicle sticks. If using aluminum foil, use tape to secure the sticks so they remain standing.
- Freeze for up to 6 hours or overnight or overnight until firm.
- After the popsicles are frozen, you can follow the instructions from the mold’s manufacturer to remove them. Or, if you want to make it easy, you can plop the mold in a cup of warm water for a minute, and then they should pop right out.(Please see the body of the post for serving options, substitutions, step-by-step photos, and recipe FAQS to answer any questions)
Notes
- If a popsicle mold is unavailable, you can use paper cups as a substitute.
- Once frozen, remove popsicles from molds, wrap them individually in plastic or wax paper, and store them in a freezer bag or airtight container, labeling them with the type and date for easy access and freshness.
Issy Nakhla says
These were the best tasting popsicles I have ever made! Thanks
Maureen Celestine says
I am so happy to hear that, Issy!