These Coconut Pineapple Popsicles are super easy to make, with a creamy tropical taste.
Made with just five ingredients, these Coconut Pineapple popsicles are incredibly easy to prepare and make for an ideal summertime treat. The inspiration came from my husband’s love for a store-bought version that was delicious but expensive. After checking the ingredient list, I realized it was made with just a few simple ingredients, so I decided to recreate them at home. The development of this recipe was tricky, and it did take me about eight tries to get it right. I was struggling to get the coconut flavor to come through until I had an aha moment: sweetened condensed coconut milk! It's a dairy-free alternative to sweetened condensed milk but has a super coconut-y flavor. It also provided just the right creamy texture for this popsicle, and the ingredients in it are limited, which I love.
The final result is a popsicle with a delightful blend of creamy coconut and tangy pineapple, capturing the essence of tropical flavors that are so irresistible.
Like some of my other popsicle recipes (Strawberry Shortcake Popsicles and Homemade Orange Creamsicles) the emphasis on this recipe is to keep it simple and wholesome while still being delicious.
Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The recipe card lists the full recipe with quantities below this text.
- canned pineapple in pineapple juice (Both the pineapple and its juice will be used in this recipe. After testing with fresh, thawed frozen, and canned pineapple, I expected fresh pineapple to be the best, but canned pineapple turned out to have the most pronounced "pineapple" flavor in the popsicles. That said, you can still use fresh pineapple, but make sure it's extremely ripe for the best results.)
- sweetened condensed coconut milk (This ingredient was once considered a specialty item, but it’s now widely available in most grocery stores, typically found in the baking aisle alongside the sweetened condensed milk. It’s crucial not to substitute this with any other ingredient, as it’s the key to the coconut flavor, texture, and sweetness of the popsicle.)
- fresh lime juice (this helps balance the sweetness and enhances the flavors of both the pineapple and coconut.)
- vanilla extract
- coarse kosher salt
Best Type of Popsicle Mold
There is a wide range of popsicle molds available, varying in shapes, sizes, and materials. The most popular choices are plastic, stainless steel, or silicone molds.
The number of popsicles this recipe yields will depend on the size of your popsicle mold, but the recipe is based on 10 (3-ounce) popsicles.
How to Make Them
Here is a visual overview of how to make Strawberry Shortcake Popsicles! Keep scrolling for the full recipe.
Step 1: Add all the ingredients to a blender.
Step 2: Blend until the mixture comes together. It will "break" at first, but keep blending until it's smooth, about 3 minutes.
Step 3: Pour the coconut pineapple base into the popsicle molds.
Step 4: Add the sticks and freeze until solid.
Tips for Unmolding the Popsicles
To easily unmold popsicles, place the entire mold in a large bowl of hot water for about 30 seconds, making sure no water gets inside. The popsicles should slide out easily. For individual molds, use a tall glass of hot water. With silicone molds, try pushing the bottom to pop them out; if that doesn't work, the hot water method will help.
Storage
It is best to remove the popsicles from the mold within a day of making them, especially if they are stored in a plastic container. This will help prevent any off-tastes or smells from developing. Once removed, wrap each popsicle in parchment paper and store them in a plastic or airtight container. For the best quality, consume the Pineapple Coconut Popsicles within one week.
More Popsicle Recipes
Making these Pineapple Coconut Popsicles? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
Coconut Pineapple Popsicles
- Prep Time: 00:10
- Freezing Time: 12:00
- Total Time: 12 hours 10 minutes
- Yield: 10 Popsicles 1x
- Category: Sweets
Ingredients
- 1 (20-ounce) can pineapple chunks or slices, drained and juice reserved (see note)
- ½ cup pineapple juice (or substitute cream or water)
- 1 (11.25-ounce) can sweetened condensed coconut milk
- 1 tablespoon fresh lime juice
- 2 teaspoons vanilla extract
- ¼ teaspoon coarse kosher salt
Instructions
- Add the pineapple, juice, condensed coconut milk, pineapple juice, lime juice, vanilla extract and salt to the blender. Blend until smooth, about 3 minutes. The mixture will “break” at first, but keep blending until it comes back together.
- Divide the pineapple coconut base evenly among the popsicle molds.
- Add the covers and popsicle sticks to the molds.
- Freeze overnight until solid.
- To loosen the popsicles from their molds, either run them under warm running water for 10 to 15 seconds, or dip them in a bowl of warm water for the same period of time and gently pull on the sticks to release.
- Wrap each popsicle individually in parchment paper, then place them in an airtight container or a freezer-safe bag. Freeze until solid, 30 to 60 minutes.
Notes
This recipe makes enough for 10 (3-ounce) popsicles, but the quantity can vary depending on the size and shape of the popsicle mold.
This recipe was tested with fresh pineapple, thawed frozen pineapple and canned pineapple. The best flavor came from the drained canned pineapple. Fresh pineapple can be used, but it should be extremely ripe.
The pineapple juice can be replaced with another liquid such as cream, water.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Leave a Reply