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Pineapple Coconut Popsicles

Category: Sweet Treats with the Perfect Crunch

Pineapple coconut popsicles bring together the lush sweetness of ripe pineapple and the creamy richness of full-fat coconut milk. This easy dessert comes together quickly in a blender, sweetened gently with maple syrup or honey and finished with a hint of vanilla. The mixture can be customized with shredded coconut for extra texture or a splash of lime juice for tang. Simply pour the blend into popsicle molds, freeze, and savor these icy treats on a hot day. Vegan, gluten-free, and dairy-free, they're ideal for summer gatherings or a light, fruity snack anytime.

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Updated on Sat, 28 Jun 2025 09:48:52 GMT
Pineapple Coconut Popsicles. Save
Pineapple Coconut Popsicles. | krispywithmia.com

Creamy coconut milk blended with juicy pineapple makes these popsicles my absolute favorite for beating the summer heat. Each bite feels like a mini tropical vacation and the recipe comes together in just minutes before the freezer does its magic. Perfect for both adults and kids on a blazing day.

When I first served these at a backyard barbecue, the kids licked the sticks clean while adults asked for the recipe. Now I always keep a batch in the freezer during warm months.

Ingredients

  • Fresh pineapple chunks: Fresh pineapple brings bright flavor and ultimate sweetness. If using canned, look for varieties packed in juice not syrup for the freshest taste.
  • Full fat coconut milk: This gives luscious creaminess. Shake the can well before using and always choose full fat for best results.
  • Maple syrup or honey: A touch of natural sweetener balances the tart pineapple and gets extra points for being pantry staple. Taste your mixture and add more if you like things sweeter.
  • Vanilla extract: Just a splash adds bakery-style warmth and enhances the tropical character.
  • Pinch of salt: A pinch of salt sharpens all the sweet flavors so none get lost.
  • Unsweetened shredded coconut: This step is totally optional but adds lovely chewy texture to every bite. Be sure to use unsweetened for a pure coconut taste.

Step-by-Step Instructions

Blend Everything:
Add fresh pineapple, coconut milk, sweetener, vanilla, and salt to your blender. Blend for at least one minute or until completely smooth and creamy. Stop to scrape the sides to avoid any lumps.
Adjust Sweetness:
Taste your blended mixture. If you want it sweeter, add an extra drizzle of maple syrup or honey then blend again.
Add Texture:
Stir in shredded coconut if you want a little extra bite. This step makes the popsicles a bit more interesting for big kids and grownups.
Fill Popsicle Molds:
Carefully pour the blended mixture into your popsicle molds. Leave a bit of space at the top since the mixture expands as it freezes.
Freeze Until Solid:
Insert popsicle sticks, making sure they stay centered. Place the filled molds flat in your freezer. Let them set for at least four hours or overnight for best results.
Unmold and Enjoy:
When fully frozen, run their molds under warm water for several seconds. Gently wiggle the popsicles to loosen and release them easily.
A plate of pineapple coconut popsicles. Save
A plate of pineapple coconut popsicles. | krispywithmia.com

I love the little bits of shredded coconut in the final pops because they remind me of the coconut bars my grandmother used to make for summer picnics. The blend of creamy and chewy always makes me smile. Popsicle making is something my kids now help with and they come running whenever the molds come out.

Storage Tips

Store the popsicles right in their molds or transfer them to a resealable freezer bag once frozen. If stacking, separate with parchment paper to keep them from sticking together. They keep well for up to two weeks, though ours disappear faster.

Ingredient Substitutions

Swap out the maple syrup for agave or use honey if you do not need these to be strictly vegan. Frozen pineapple also works in a pinch, just let it thaw a few minutes before blending for a silkier texture. If you want an even richer taste, you can use coconut cream instead of milk.

Serving Suggestions

Bring to outdoor gatherings or tuck a few in a cooler for a picnic dessert. For a showy treat, dip half of each popsicle in melted dairy free chocolate and sprinkle with extra coconut before freezing again to set.

A plate of pineapple coconut popsicles. Save
A plate of pineapple coconut popsicles. | krispywithmia.com

The Story Behind the Dessert

Pineapple coconut popsicles are inspired by classic tropical ice cream flavors you find on Caribbean beaches. Combining coconut and pineapple dates back centuries as these fruits represent the core flavors of coastal cuisine. Making them into popsicles is a simple twist that turns those flavors into a refreshing treat for the whole family.

Recipe FAQs

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well—just make sure it's drained for the best texture and flavor.

→ What type of coconut milk is best?

Full-fat, well-shaken coconut milk provides the creamiest results and a rich tropical taste.

→ How do I unmold popsicles easily?

Briefly run warm water over the outside of the molds, then gently remove the popsicles.

→ Are these popsicles suitable for vegans?

Yes, use maple syrup or agave for sweetening, and they're vegan and dairy-free as well.

→ Can I add extra flavors?

Absolutely! Try a splash of lime juice or a sprinkle of toasted coconut for variation.

Pineapple Coconut Popsicles

Tropical pineapple and coconut blend together for creamy, refreshing popsicles—perfect for warm weather snacking.

Prep Time
10 min
Cook Time
~
Total Time
10 min
By: Mia Chen

Category: Desserts

Skill Level: Easy

Cuisine: Tropical Fusion

Yield: 8 Serves (8 popsicles)

Diet Suitability: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Fruits

01 2 cups fresh pineapple chunks or canned pineapple, drained

→ Coconut Mixture

02 1 cup full-fat coconut milk, well-shaken
03 3 tablespoons maple syrup or honey, to taste
04 1 teaspoon vanilla extract
05 Pinch of salt

→ Optional

06 2 tablespoons unsweetened shredded coconut

Steps

Step 01

Place pineapple chunks, coconut milk, maple syrup or honey, vanilla extract, and salt into a blender. Blend on high until completely smooth and well combined.

Step 02

Taste the mixture and adjust the sweetness as needed with additional sweetener.

Step 03

If a textured finish is desired, gently stir in unsweetened shredded coconut.

Step 04

Pour the blended mixture evenly into popsicle molds, ensuring to leave a slight gap at the top for expansion during freezing.

Step 05

Insert wooden sticks and transfer molds to the freezer. Freeze for at least 4 hours until fully solidified.

Step 06

To release the popsicles, briefly run warm water over the outside of the molds and gently remove each popsicle.

Notes

  1. For optimum creaminess, select full-fat coconut milk and shake thoroughly before use.
  2. Agave syrup can substitute for maple syrup or honey; adjust the sweetness according to your preference.
  3. A squeeze of fresh lime juice can be added for a bright, tangy boost.
  4. Sprinkle toasted coconut over popsicles prior to serving for added texture and aroma.

Tools You’ll Need

  • Blender
  • Popsicle molds
  • Freezer
  • Measuring cups and spoons

Allergen Info

Check every ingredient for potential allergens, and consult a health professional if unsure.
  • Contains coconut, which may be a tree nut allergen for some individuals.
  • Recipe is dairy-free and gluten-free, but verify ingredient labels to avoid cross-contamination if managing severe allergies.

Nutrition Facts (Per Serving)

These details are approximate and shouldn’t replace professional advice.
  • Calories: 90
  • Fats: 5 g
  • Carbohydrates: 12 g
  • Proteins: 1 g