A subtle kick of rum, like with my mojito popsicles, helps to make them into a frozen dessert version of your favorite cocktail!
They're like an easier, portable version of vegan pina colada ice cream, and you can make them non-alcoholic too if you want to make them for the kids!
🧾 Ingredients
Ingredient Notes
Here's everything you need to make these homemade popsicles. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Pineapple: You can use fresh or frozen pineapple for this recipe. I like to chop and freeze ripe pineapples when I find them on sale, as they tend to have a more intense flavor than pre-frozen store-bought options.
- Coconut Milk: Essential for that classic piña colada flavor, it also gives the ice lollies a rich, creamy texture. For best results, use full-fat canned coconut milk.
- Pure Maple Syrup: A natural sweetener that keeps these pineapple popsicles refined sugar-free. Adjust the amount to suit your taste and the sweetness of the pineapple you’re using.
- Rum: Optional, but highly recommended (unless you're making these kid-friendly). You can use dark rum, spiced rum, or white rum, depending on what you have. It enhances the flavor and helps keep the ice lollies creamy, as alcohol has a lower freezing point and prevents them from becoming too hard.
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🔪 Instructions
Here's a visual overview showing how to make these pina colada popsicles. Please refer to the detailed recipe card at the end of this page for full measurements and written instructions. You can also hit the jump to recipe button at the very top of this page to skip to the printable recipe card.
Add all ingredients to a high-speed blender and blend until completely smooth with no lumps.
Pour the mixture evenly into 10 ice pop molds and insert popsicle sticks. You can also use fun-shaped pineapple popsicle molds for a playful twist.
Place in the freezer to set for 4-6 hours, or until completely frozen.
💭 Expert tips
Make sure your coconut milk is well chilled before use. Chilling helps separate the thick coconut cream from the liquid. Scoop out only the thick cream from the top of the can for this recipe, and save the remaining liquid for smoothies, curries, or soups.
Add a tablespoon of freshly squeezed lime juice and a hint of lime zest to the ice cream mixture for an extra burst of tropical flavor.
A ripe pineapple typically has a more yellow exterior rather than green. It should feel slightly soft when squeezed, not hard, and the base should have a sweet, fruity aroma.
To easily remove the ice pops from the popsicle sleeves, run the outside of the molds under warm water for 10–20 seconds, being careful to keep water out of the molds themselves.
💬 FAQs
By using full-fat chilled canned coconut milk, and not the watery part from the cans.
They take between 4-6 hours to firm up completely.
Yes, you can omit the rum to make virgin piña colada popsicles or simply add a teaspoon of rum extract instead.
I recommend sticking to fresh pineapple; canned can have a sickly taste, and juice lacks the fibre found in frozen or fresh fruit.
🍍 More Tropical Desserts
📖 Recipe
Pina Colada Ice Pops
Ingredients
- 230 g (8.11 oz) chilled full-fat canned coconut milk *note 1
- 575 g (3 ½ cups) fresh pineapple, chopped *note 2
- 60 ml (¼ cup) pure maple syrup more or less to taste
- 2 tablespoons rum optional, dark, spiced, or white
Instructions
- Add the pineapple, coconut milk, and rum to your high-speed blender. Blend for a couple of minutes until the mixture is smooth without any lumps. Taste test, and if you'd like it sweeter add the maple syrup and blend again for a minute to combine.
- Pour the mixture into 10 popsicle molds, cover, and insert wooden sticks into each one. Place in the freezer for 4-6 hours, or until completely set.
Serving and Storage
- To easily remove the pineapple coconut popsicles from their molds run them under a hot tap for 10-20 seconds (without allowing water to enter into the popsicle mold itself).
- Store in an airtight container in the freezer for up to 3 months.
Notes
- Refrigerate the cans of coconut milk overnight, then only use the thick cream from the top of the cans. This recipe will call for 1-2 400ml cans, depending on the brand you use. I find Nature's Charm and Biona to have the best yeild.
- If you can't find a good pineapple, you can use pre-packaged frozen fruit. I have not tried canned pineapple, but I imagine this would significantly alter the end flavor of the popsicles.
- Add a tablespoon of freshly squeezed lime juice to the mix to the ice cream mixture for an even more tropical flavor.
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*This recipe was originally published in June 2020. The recipe has since been improved and updated to simplify and include more detailed instructions.
Looks delicious, and I can't wait to make it! Can you use canned pineapple for this?
Hi Pri,
Thank you! You could use tinned pineapple as long as you don't mind it altering the flavor and sweetness as it won't taste the same as fresh pineapple
Great recipe!!!!!
Do you blend the central part of de pineapple, too??? 😉
Thanks so much Eva 🙂 I usually core the pineapple when I'm cutting it, but you can absolutely blend it up here as well if you'd like to.
Hi. Can I use pineapple juice as a substitute? Thanks
Hey!
Yes you can, but the flavour and texture will be different. I'd possibly hold back on the maple syrup as pineapple juice may be very sweet already.