Tropical Pineapple Popsicles
Light, sweet and refreshing, these pineapple and coconut popsicles are the perfect treat for a hot summer day! One bite and you’re in a tropical summer paradise!
Tropical Pineapple Popsicles; try saying that five times fast! For a long time, I have been a big fan of the pineapple/coconut combination. There is just something about creamy, smooth coconut meeting tart, sweet pineapple that is so enjoyable.
What I love about these pops is that they are simple to make, require only four ingredients and are still a healthy choice for dessert, breakfast or a snack. Take a look at the ingredients that come together to create these delicious, frozen treats:
Easy-to-find, affordable, shelf-stable; these are some of the qualities I’m looking for when buying ingredients. Although these popsicles make a great summertime treat, both canned pineapple and coconut milk are available at grocery stores any time of year. Which means you can enjoy these whenever you wish!
Canned Pineapple~ I used canned pineapple chunks, but you can use crushed pineapple or pineapple rings instead. If you use rings, be sure to give them a rough chop before putting them into your blender. Because fresh pineapples vary so much in sweetness and acidity, I don’t recommend using them unless you happen to have an especially sweet one. The same goes for frozen pineapple chunks. Use your own judgement and adjust sweetener amount if needed.
Canned Coconut Milk~ You will need about half of a 14oz can of unsweetened coconut milk. Be sure to pour the entire contents of the can into a bowl and whisk together well since the fat often separates to the top of the can. Do not use coconut water, cream of coconut or coconut extract.
Honey~ I love using honey to sweeten smoothies and popsicles because it yields a slightly smoother texture. And, it’s a great all-natural sweetener too! You could use regular white or brown sugar or agave syrup if you wish. I’m not sure how maple syrup would taste with pineapple, but you could try it if you’re adventurous.
Vanilla Extract~ This adds an extra hint of flavor that, though small, is very powerful. I used homemade vanilla which is why there are black vanilla bean specks in the picture above.
The process for making these icy pops is super simple. Measure the ingredients into a blender or food processor and blend until smooth. Pour the mixture into four popsicle molds, insert sticks and freeze 4-5 hours or until solid.
Run warm water over the molds and gently tug on the popsicle sticks to release pops. Although this is optional, I rolled my popsicles in some sweetened, shredded coconut for extra texture and flavor. Enjoy before they melt in the summer heat!
Tropical Pineapple Popsicles
- 1 blender or food processor
- 1 4-count popsicle mold
- 1 1/2 cups canned pineapple chunks, drained about one 20oz can
- 3/4 cup unsweetened coconut milk about half of one 14oz can
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/3 cup sweetened, shredded coconut optional
- Add pineapple chunks, coconut milk, honey and vanilla extract to your blender and blend until smooth.
- Divide mixture evenly among four popsicle molds and place in freezer. Freeze 4-5 hours or overnight until solid.
- Run warm water over the molds and gently tug on sticks to release popsicles. If desired, roll pops in shredded coconut before serving immediately.