Pineapple Popsicles are the ultimate frozen treat for hot summer days. Three simple ingredients blend together into something creamy, tropical, and completely irresistible. You’re going to want to make a double batch.
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Why this Pineapple Popsicles Recipe is a Keeper
These popsicles are the kind of recipe you’ll make all summer long. They come together in minutes with almost no effort at all.
ONLY USE 2-4 OF THE MOST APPLICABLE FEATURES.
- Only 3 Ingredients: Pineapple, coconut milk, and agave for this great recipe.
- 5-Minute Prep: Blend, pour, freeze, and you’re done.
- Naturally Dairy-Free: Full-fat coconut milk makes them rich and creamy without any dairy for this new recipe.
- Crowd-Pleaser: Perfect for pool parties, birthdays, and backyard get-togethers.
Can I Use Canned Pineapple Instead of Fresh Pineapple?
Absolutely, and it works beautifully. The recipe is written to work with either fresh pineapple chunks or canned crushed pineapple. If you use canned pineapple, just make sure to drain the juice before measuring so your popsicles aren’t watery. Fresh pineapple will give you a slightly brighter, more intense flavor. Either way, start with cold ingredients so they freeze faster.
Pro Tip for Popsicle Molds
Always leave about a ¼ inch gap at the top of each popsicle mold before freezing. Liquids expand as they freeze, and a full mold will overflow and create a sticky mess in your freezer.
Ingredient Notes for my Popsicle Recipe
You only need three ingredients here, but choosing the right ones makes a real difference. Here’s what to know before you get started to make this recipe.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Pineapple: Use one cup of pineapple chunks, diced pineapple or crushed pineapple, fresh or canned. Fresh gives a brighter flavor; canned is convenient and works just as well.
- Coconut Milk: Use full-fat canned coconut milk (13.5 ounces). Light coconut milk will make the popsicles less creamy and more icy.
- Agave Syrup: Use ⅓ cup to sweeten and improve the overall consistency. Don’t skip it. It affects both texture and flavor.
Variations and Substitutions for Pineapple Coconut Milk Pops
This delicious frozen treat are easy to customize with what you have. A few simple swaps can take them in a completely new direction.
➡️ Swap the sweetener: Use honey, maple syrup or simple syrup in place of agave for the same sweetness.
➡️ Use fresh: I have used fresh pineapple puree to make these favorite popsicles at home.
➡️ Add citrus: Squeeze in fresh lime juice for a bright, tangy contrast to the coconut.
➡️ Mix in fruit: Stir in small pieces of strawberry, watermelon, or cherries before pouring into molds.
➡️ Use coconut: Blend in a little fresh shredded coconut for extra tropical flavor. It gives a super creamy texture.
➡️ Make them boozy: Add two ounces of rum for an adults-only piña colada popsicle version.
➡️ Layer them: Skip blending everything together. Blend the pineapple separately, then alternate one to two tablespoons of pineapple and one to two tablespoons of coconut milk in the molds for a layered look.
Kitchen Tools To Make Homemade Popsicles Easier
You don’t need much to pull these off, but the right tools make the process smoother. Grab these before you start.
- Blender: A standard blender or food processor works perfectly for getting a smooth, creamy mixture for the puree.
- Popsicle Molds: You’ll need your favorite popsicle molds and popsicle sticks to shape and freeze these properly.
How to Make this Pineapple Popsicle Recipe
This couldn’t be simpler. Here’s the quick overview before you jump into the full recipe card.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Blend: Add all three ingredients to a blender and blend until smooth and creamy.
- Fill: Pour the mixture into popsicle molds, leaving a ¼ inch gap at the top.
- Add Sticks: Insert popsicle sticks and tap molds on the counter to release air bubbles.
- Freeze: Freeze fruit popsicles for at least 6 hours until completely set.
- Release: Run hot water over the outside of the molds for about 15 seconds and wiggle the ice pops free.
Prep Ahead and Short Cut Tips for Pineapple Pops
These pineapple juice popsicles are basically a make-ahead recipe by nature. A little planning means cold treats are always ready to go.
➡️ Make them the night before: Mix and pour the evening before you need them — six hours overnight is perfect.
➡️ Use cold ingredients from the start: Starting with refrigerated coconut milk and cold pineapple cuts down on freezing time.
➡️ Pre-measure your ingredients: Set everything out before you blend so the process moves even faster.
➡️ Batch double: The blender fits a double batch easily, so make 20 frozen pineapple popsicles while you’re at it.
How Do I Get the Popsicles Out of the Mold Without Breaking Them?
The secret is hot water and a little patience. Run hot tap water over the outside of the popsicle mold for about 15 seconds, then gently wiggle and pull the stick. If your molds are silicone, you can also gently squeeze the sides to help release the popsicle. Avoid using boiling water, as it can melt the outer edges too quickly.
How to Store and Use Leftover Dessert Pops
- Storing: Once fully frozen, pop the popsicles out of their molds. Wrap each one individually in wax paper or plastic wrap and store in a zip-top freezer bag. They’ll keep well for up to 2 months in the freezer.
- Using Leftovers: If a popsicle starts to melt or breaks, don’t toss it. Blend the melted mixture with ice for a quick piña colada-style smoothie or frozen slushy drink. It’s just as good in a glass.
Expert Tips to Make Creamy Pineapple Frozen Treats
➡️ Use full-fat coconut milk: I never substitute light coconut milk here. Full-fat is what gives these popsicles their creamy, smooth texture instead of an icy one.
➡️ Tap the molds: After filling, I always tap the molds firmly on the counter a few times. It pushes out any trapped air bubbles that can leave hollow spots in the finished popsicle.
➡️ Don’t rush the release: I run hot water over the outside of the molds for a full 15 seconds before wiggling. Rushing it can break the popsicle in half right at the stick.
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3 Ingredient Pineapple Popsicles
Equipment
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Ingredients
- 1 cup 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 molds to remove air bubbles.
- Freeze at least 6 hours.
- Run hot water over molds for 15 seconds to release.
Christina’s Notes
- Leave room at the top: Fill molds to about ¼ inch from the top. Liquids expand as they freeze and need that space.
- 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.
- 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.