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Recipe compliments of www.ITISAKEEPER.com

A close-up image of homemade creamy pineapple popsicles on a white surface with bright lighting.

Pineapple Popsicles

5 from 3 votes
There's no better way to cool down than with a homemade pineapple popsicle made from real ingredients. Creamy coconut milk and sweet pineapple come together in minutes, then your freezer does all the work. Make a batch tonight and you'll have the best frozen treat ready for tomorrow.
Prep Time : 5 minutes
freezing time : 6 hours
Total Time : 6 hours 5 minutes
Servings: 10 servings
Course: Dessert
Calories: 144kcal
Author: Christina Hitchcock

Equipment

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

Here's everything you need to nail these popsicles on the first try.
  • 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.

MY NOTES