Lots of fresh pineapple, full-fat coconut milk, and cream of coconut — blended smooth and frozen into the creamiest piña colada popsicles you’ve ever made at home. Bright, rich, and just sweet enough. This is real piña colada flavor, not the stuff from a mix.
I originally shared this recipe back in 2015, and today I’m updating it with new information and extra tips!
Fresh pineapple, full-fat coconut milk, and cream of coconut come together into something creamy, bright, and tropical without being cloying. This isn’t piña colada flavor. This is an actual piña colada, frozen on a stick.
The pineapple does the heavy lifting here. Starting with fresh fruit gives you a brightness that canned just can’t touch, and blending it smooth first means every bite is silky and rich. Sweet enough to feel like a treat, not so sweet it makes your teeth hurt. Kids love them. Adults who want a rum-free version of their favorite beach drink love them even more.
Five minutes of blending, a good long freeze, and you’ve got six popsicles that taste like summer actually showed up.
Why These Pina Colada Popsicles Are Special!
Most piña colada popsicles are made with a mix or canned juice and taste exactly like that — flat, artificial, forgettable. These are different, and it comes down to a few specific choices.
Fresh pineapple is the star. The difference between fresh and canned pineapple is not subtle. Fresh pineapple has a bright, almost tangy sweetness that canned just can’t replicate. Blending it first, before anything else goes in, gives you a smooth, vibrant base that carries every other flavor. Don’t skip this step.
Two coconut ingredients do two different jobs. Full-fat coconut milk brings richness and that creamy, slightly savory coconut flavor. Cream of coconut adds sweetness and a more concentrated coconut punch. You need both — one without the other gives you something flat or one-dimensional.
Vanilla and salt are quiet game-changers. A small hit of vanilla rounds out the tropical flavors and makes everything taste a little more like dessert. The pinch of salt does what salt always does — it makes the sweet things taste sweeter and the fruit taste more like itself. Neither ingredient announces itself. You’d notice if they were missing.
A friend from Hawaii visited recently and I served him these popsicles made with a pineapple I picked up right here in Idaho. He was so impressed he asked for the recipe before he left so he could make them for his friends back home. I of course feel like a genius 😉
Ingredients In Pina Colada Popsicles
Fresh pineapple — You need about half a ripe pineapple, cut into chunks. Ripe is key — look for a pineapple that smells sweet at the base and gives just slightly when you press it. I always flip it over and check for mold or brown soft patches on the bottom! Frozen pineapple works too; let it partially thaw before blending so it blends up well.
Full-fat coconut milk — Give the can a good shake before opening. Full-fat is non-negotiable here — light coconut milk will give you an icy, watery popsicle instead of the creamy result you’re after. To clarify this is a can of coconut milk from the Asian section of the grocery store – not something in the dairy refrigerator.
Cream of coconut — This is not the same as coconut milk or coconut cream! Cream of coconut is a sweetened, thick cocktail ingredient, and it’s what gives these their piña colada flavor. You’ll find it in the cocktail mixer section of most grocery stores, not the baking aisle. My favorite is Coco Reàl, which comes in a squeeze bottle — no mess, no leftover open can, just squeeze out exactly what you need and pop the cap back on. Coco López is the classic and also excellent, but it comes in a can, so plan to use the rest within a few weeks.
Fresh lime juice — Fresh lime is what keeps these from tasting heavy or cloying. The acid creates the brightness that makes the whole thing pop. You can use bottled lime juice here if it is fresh and not expired. Old bottled lime juice will smell and taste OLD.
Granulated sugar — Just enough to make these feel like a treat without tipping into candy territory. You can adjust to taste. My kids have a bit sweet tooth and they love these. The fresh pineapple brings a lot of sweetness and you get some from the cream of coconut so a little sugar is plenty to just round out the sweetness for a great refreshing dessert.
Pure vanilla extract — A small amount goes a long way. See above.
Fine grain sea salt — Just a pinch. Trust the process.
Popsicle molds — This recipe is sized for 3 oz popsicle molds, which fill 6 cavities perfectly with just a little extra for taste-testing. Filling popsicles goes from fun to infuriating in a hot minute if you have a crummy mold. I’ve tried a lot of molds and these from Tovolo are my favorite — easiest to fill, easiest to unmold, and they don’t leak. I love how they drop right into the tray instead of trying to fit the tip into clip in spot in a tray – that is a recipe for epic mess fast.
How to Make Piña Colada Popsicles
The process is genuinely simple — blend, fill, freeze. The only technique worth mentioning is blending the pineapple first on its own. This ensures it breaks down completely before the coconut milk goes in, giving you a silky smooth result instead of small fibrous bits. Once everything is blended, taste it before you pour. It should be bright and tropical with a creamy coconut backbone. A splash more lime if it tastes flat. A little more sugar if you want it sweeter.
Pour slowly and fill each mold just to the fill line — the mixture expands slightly as it freezes. A few taps on the counter releases air bubbles before you press the lids in. Then the hard part: waiting. Give them at least 5–6 hours, or just make them the night before.
To unmold, run warm water over the outside of the mold for 10–15 seconds. Don’t rush it. Grip the stick with a dry towel and pull gently but firmly — they release cleanly when they’re ready.
Tips for Making Homemade Popsicles
Fill without the mess. If your blender is hard to pour from, pour your blended mixture into a liquid measuring cup or pitcher first — the pour spout makes filling molds about 10 times easier and less sticky.
Don’t overfill. Leave a small gap at the top of each cavity. Popsicles expand as they freeze and an overfilled mold will push the lid up or leak around the edges. My favorite popsicle molds have a clear fill line which helps a TON to get every pop perfectully full without any overflow after freezing.
Freeze long enough. Bigger molds need more time. 5–6 hours is the minimum here — overnight is better. A popsicle that isn’t frozen all the way through will fall off the stick when you unmold it. Nobody wants that sadness 🙁
Warm water is your friend. When unmolding, 10–15 seconds of warm running water on the outside of the mold is all you need. Too long and the outside of the popsicle starts to melt; not long enough and they won’t release. A dry towel on the stick gives you a better grip.
Storage. I just unmold mine and serve them but you could in theory put them in plastic wrap for a shot period in the freezer. I think the quality is nicest if you keep them in the molds. They keep well in the freezer for up to 6 weeks.
FAQ
Can I use frozen pineapple instead of fresh? Yes! Let it partially thaw first so it blends smoothly without straining your blender. The flavor is slightly less bright than fresh but still very good.
What is cream of coconut and where do I find it? Cream of coconut is a sweetened, thick coconut product used in tropical cocktails and desserts. It is not the same as coconut milk or coconut cream. Look for it in the cocktail mixer section of your grocery store, usually near the margarita mix and simple syrup. Coco Reàl in the squeeze bottle and Coco López in the can are both common brands. If you have leftover cream of coconut, try stirring it into Sprite or Coke! It is also fun in frosting!
Can I add rum to make these adult popsicles? Alcohol lowers the freezing point, so adding rum will give you a softer, slushier popsicle that may not fully firm up. I didn’t test it with rum because knowing my kids they would NOT see that coming and I would end up with somebody grabbing a frozen cocktail by mistake and then I would really be in trouble!
How long do homemade popsicles last in the freezer? These keep well for up to 6 weeks. After that they start to develop freezer burn.
We REALLY Love Pineapple: Our Favorite Recipes
- Strawberry Pina Colada (Virgin Option)
- Hawaiian Grilled Chicken and Pineapple
- Easy Pineapple Cake
- Brown Sugar Roasted Pineapple (One of my most popular recipes!)
- Pina Colada Sugar Cookie Bars
- Pineapple Upside Down Cake
Virgin Piña Colada Popsicles with Fresh Pineapple
Ingredients
- 2½ cups fresh pineapple chunks about ½ a ripe pineapple
- ¾ cup full-fat coconut milk well shaken
- ½ cup cream of coconut such as Coco López
- 2 tablespoons granulated sugar
- 1½ tablespoons fresh lime juice
- ½ teaspoon pure vanilla extract
- 1 pinch fine grain sea salt about 1/16 teaspoon
Instructions
- Blend the pineapple chunks alone until completely smooth.
- Add the coconut milk, cream of coconut, sugar, lime juice, vanilla, and salt. Blend again until silky smooth, about 30 seconds.
- Taste and adjust — it should be bright, creamy, and just sweet enough. Add a splash more lime if it tastes flat, or a little more cream of coconut if you'd like it sweeter.
- Pour the mixture evenly into 6 popsicle mold cavities, filling each just below the fill line. Tap the mold gently on the counter a few times to release any air bubbles, then press the stick lids firmly into place.
- Freeze until completely solid, at least 5–6 hours or overnight.
- To unmold, run warm water over the outside of the mold for 10–15 seconds. Grip the stick with a dry towel and gently pull to release. Enjoy immediately.
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Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
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