Pina Colada Popsicles

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Pina Colada Popsicles are the perfect, cool, refreshing tropical explosion we need to cool us off on a hot summer day. Plus, we can make an adult version with rum to make these treats even more enticing.
Prep: 5 minutes
freezing time: 6 hours
Total: 6 hours 5 minutes
Slices of pineapple surround pina colada popsicles.

Pina Colada Popsicles are the perfect, cool, refreshing tropical explosion we need to cool us off on a hot summer day. Plus, we can make an adult version with rum to make these treats even more enticing.

Slices of pineapple surround pina colada popsicles.

These Pia Colada popsicles are that perfect summer treat. Truly they are perfect because you make them yourself, therefore you control the ingredients that go into these treats. If you like easy dessert recipes, find more here.


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Pina Colada is the official drink of Puerto Rico, the term actually translates into strained pineapple juice. Find out more about the Pina Colada here.

  • 5 Minute Prep: This recipe is great to do the night before and then they will be ready the next day.
  • Easy Ingredients: This recipe literally has 3 Ingredients.
  • Family Friendly: This is the most refreshing desserts for summer.
  • Adaptable: go ahead and add other things to make it special
Pineapple on counter with pina colada pops and sliced pineapple.

What You Need to Make Piña Colada Popsicles

Ingredients

  • Pineapple chunks
  • Coconut milk
  • Agave syrup
glass bowls of the popsicle ingredients.

Equipment

How to Make Tropical Popsicles- Step by Step

Steps in preparing the pina colada popsicles.
  • Blend: First, In a blender add all the ingredients until creamy.
  • Fill: Second, Fill each popsicle mold until there is about ¼ inch gap at the top. Next, 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.
  • Freeze: Then freeze the popsicles until completely set or for at least 6 hours.
  • Unmold: Finally, to remove the popsicles from the mold, run hot water over the outside of the popsicle molds and wiggle until you can pull out the popsicles, which should be about 15 seconds.

Common Questions About Pina Colada Pops

HOW LONG WILL THE POPSICLES LAST?

The pops will last up to six weeks in the freezer. Wrap each individually in plastic wrap or parchment before storing in an airtight bag or container. 

CAN I SUBSTITUTE COCONUT BEVERAGE IN PLACE OF COCONUT MILK?

Coconut drink in cartons is not the same consistency as the coconut cream milk in cans. In short, the carton drink wont work for this recipe.

USING FROZEN PINEAPPLE CHUNKS?

If using frozen pineapple, you may need to add ¼ cup of water or coconut milk to make it more flowing.

NEED MORE?

Popsicle recipe can be doubled for a crowd or pool party.

POPSICLE HINTS AND TRICKS:

>Always leave room at the top for expansion.
>Start with cold ingredients, they will freeze faster.
>Freeze for the recommended time, do not rush it.
> Use good quality ingredients for best results
> Do not skip the sweetner. It helps with the smooth consistency and sweetness.

Stack of Pina colada popsicles.

Expert Tips for Making Popsicles

  • Add Fresh Coconut: A little fresh coconut or lime juice to the mix.
  • More Fruit: Mix in some pieces of strawberry or cherries for fun.
  • Variation tip: Try honey or simple syrup instead of Agave.
  • Alternate ingredient: 2 ounces of Rum added to the mix, make a great Adults only Pina Colada Popsicle.
  • Layering:  If you want a layered pina colada popsicle, don’t blend all the ingredients together. Simply blend the pineapples, then add 1-2 tablespoons of pineapples in the popsicle mold, then 1-2 tablespoons coconut milk, and repeat.

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Slices of pineapple surround pina colada popsicles.

Piña Colada Popsicles

No ratings yet
Pina Colada Popsicles are the perfect, cool, refreshing tropical explosion we need to cool us off on a hot summer day. Plus, we can make an adult version with rum to make these treats even more enticing.
Print Pin Rate
Servings: 10 servings
Prep Time: 5 minutes
freezing time: 6 hours
Total Time: 6 hours 5 minutes

Ingredients

  • 1 cup pineapple chunks or crushed fresh or canned
  • 13.5 oz coconut milk full fat
  • 1/3 cup agave syrup

Instructions

  • In a blender add all the ingredients until creamy.
  • Fill each popsicle mold until there is about ¼ inch gap at the top.
  • 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.
  • Freeze the popsicles until completely set or for at least 6 hours.
  • To remove the popsicles from the mold, run hot water over the outside of the popsicle molds and wiggle until you can pull out the popsicles, which should be about 15 seconds.

Expert Tips

  • Add Fresh Coconut: Try a little fresh coconut or lime juice to the mix.
  • More Fruit: Mix in some pieces of strawberry or cherries for fun.
  • Variation tip: Try honey or simple syrup instead of Agave.
  • Alternate ingredient: 2 ounces of Rum added to the mix, make a great Adults only Popsicle.
  • Layering:  If you want a layered popsicle, don’t blend all the ingredients together. Simply blend the pineapples, then add 1-2 tablespoons of pineapples in the popsicle mold, then 1-2 tablespoons coconut milk, and repeat
 

Estimated Nutritional Information

Calories: 112kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 114mg | Fiber: 1g | Sugar: 8g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe.  I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.

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