Pineapple Popsicles give a great burst of tropical flavor on a hot summer day. This refreshing treat is perfect for pool parties, birthdays, get-togethers, and more.
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Why this Pineapple Popsicles Recipe is a Keeper
This great recipe for pineapple ice pops is the perfect healthy treat for an easy summer party. Just blend the ingredients together, then pour the blended pineapple mixture into a pop maker, wait a while, and enjoy! Here are a few reasons why you’ll love these easy little fruit popsicles:
- Easy Ingredients: All of the ingredients for this pineapple popsicle recipe can be found in your kitchen or local grocery store. They’re easy and delicious.
- Family Friendly: Your kids will love celebrating the end of the school year with these homemade pineapple popsicles.
- Adaptable: Add other fruits if you want, or rum to make Pina Colada popsicles. This new recipe is a game changer because you can add as much sugar or as little sugar as you like.
If you love my popsicle recipes, try these: Watermelon Candy Popsicles, Creamsicle Orange Popsicles, and Pina Colada Ice Cream Pie.
Can I Make these Popsicles with Canned Pineapple Juice?
Yes; you can use fresh or canned pineapple to make the popsicles. However, fresh pineapple is recommended.
Ingredient Notes for Fresh Pineapple Popsicles
- Pineapple Chunks: Use fresh pineapple to make these popsicles, which will be blended into the popsicle mixture. You can also use canned pineapple instead.
- Coconut Milk: Coconut milk gives this summer treat a sweet, tropical flavor, and makes this fruit popsicle recipe vegan.
- Agave Syrup: Agave syrup will sweeten the popsicles and help bind them together.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for Fruity Popsicles
- Coconut Extract: This recipe works well with coconut or vanilla extract to flavor the popsicles.
- Yogurt Pops: Add in some vanilla yogurt or Greek yogurt for creamier popsicles.
What to Use to Make Pineapple Popsicle Recipe
- Popsicle Molds: Pour the mixture into your popsicle molds to shape them, insert popsicle sticks, then run the molds under hot water to easily remove the popsicle mixtures from the pop maker. This recipe makes 10 popsicles.
- Blender: Use a blender to puree the popsicle mixture. A food processor would also work great.
Summer Treat Pro Tip
Add in a few teaspoons of cornstarch to keep the popsicle from becoming too icy and to give it a creamy texture.
How to Make Pineapple Frozen Popsicle
These three-ingredient fruit popsicles are super easy to make, and have no sugar added. They’re made with fresh fruit, agave syrup, and coconut milk, and can be enjoyed at any time. Read on to learn how to make these light and refreshing popsicles at home.
These are the basic steps for making pineapple popsicles. Refer to the full, printable recipe card below for detailed instructions.
1. Blend the Ingredients
In a blender or food processor, add the pineapple, syrup, and coconut milk, and blend until smooth. Pour the pineapple mixture into each popsicle mold until there is about ¼ inch gap at the top.
2. Insert the Sticks and Freeze
Insert the popsicle sticks into the center of each mold and gently tap the popsicle molds on the table a few times to remove any air bubbles, then place the popsicle molds in the freezer and freeze. Leave the popsicles to freeze until completely set, or for at least 6 hours.
3. Unmold the Popsicles
To remove the popsicles from the mold, run the popsicle molds under hot water and wiggle until you can pull out the popsicles, or for about 15 seconds. Hold the sticks and remove the core carefully, or the popsicles may break.
Easy Summer Pineapple Popsicle FAQs
These fruity popsicles will last up to six weeks in the freezer. Wrap each frozen popsicle individually in plastic wrap or parchment before storing in a freezer bag or freezer-safe container.
Coconut water does not have the same consistency as coconut milk, so it won’t work for this recipe.
If using frozen pineapple, you may need to add ¼ cup of water or coconut milk to thin the mixture.
Expert Tips for Making Pineapple Ice Pop
- Filling the Molds: Don’t forget to always leave room at the top of the popsicle molds for expansion.
- Cold Ingredients: Start making this recipe with cold ingredients, as they will freeze faster.
- Freezing: Freeze the popsicles for the recommended time for best results.
- Sweetener: Do not skip the sweetener, as it helps with the consistency and flavoring.
- Add Fresh Coconut: Try a little fresh coconut or lime juice to the mix. You can also add in some pieces of strawberry or cherries, or sprinkle some Tajin into the mixture for spicy popsicles.
- Honey: Try honey or simple syrup instead of agave.
- Alcohol: Add two ounces of rum for a Pina Colada popsicle.
- Layering: If you want a layered popsicle, don’t blend all the ingredients together. Simply blend the pineapple, then add 1-2 tablespoons of pineapple in the popsicle mold, then 1-2 tablespoons coconut milk, and repeat.
What to Serve with Pineapple Pops
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Pineapple Popsicles
Equipment
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Ingredients
- 1 cuo Pineapple Chunks or Crushed Pineapple, fresh or canned
- 13.5 ounces Coconut Milk, full fat
- 1 cup Agave Syrup
Instructions
- Blend all ingredients until creamy
- Fill molds leaving ¼ inch gap at top
- Insert sticks, tap to remove air bubbles
- Freeze at least 6 hours
- Run hot water over molds ~15 seconds to release
Christina’s Notes
- Start cold: Use refrigerated coconut milk and cold pineapple straight from the fridge. Cold ingredients freeze faster and more evenly.
- Leave room at the top: Fill molds to about ¼ inch from the top. Liquids expand as they freeze and need that space.
- Don’t skip the sweetener: Agave syrup isn’t just for flavor — it also affects the final texture of the popsicle. Leave it out and the result will be noticeably different.
- Full-fat coconut milk only: Light coconut milk will give you an icy texture rather than a creamy one. It’s worth the difference.
- Freeze the full 6 hours: Pulling them too early means soft, slushy centers. Give them the full freeze time for best results.
- Tap out the air bubbles: A few firm taps on the counter after filling eliminates hollow pockets in the finished popsicle.
- Release with warm water: Run hot water over the mold for 15 seconds and wiggle gently. Patience here prevents broken popsicles.
- Store them wrapped: Once unmolded, wrap individually in wax paper and keep in a freezer bag. They stay fresh for up to 2 months.
- Try the layered version: For a stunning presentation, alternate spoonfuls of blended pineapple and coconut milk in the mold instead of blending them together.
- Go tropical with add-ins: Fresh coconut, lime juice, strawberries, or cherries all pair beautifully with this base recipe.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.