Beat the heat this summer with Pina Colada Popsicles. Creamy, fruity, and refreshing—made with coconut cream and pineapple for the perfect tropical treat at home.
Creamy, fruity, and cool to the core—these Pina Colada Popsicles are like a tropical vacation on a stick. Blended with real pineapple and sweet coconut cream, each bite brings the taste of sunshine straight to your kitchen. Whether you’re lounging in the backyard or chasing the kids through the sprinklers, these frozen treats offer a simple way to beat the heat and enjoy a little slice of paradise without ever leaving home.
Why You’ll Love This Recipe
- Tastes Like a Tropical Paradise – Packed with pineapple and coconut, these popsicles capture the flavors of an island getaway in every bite.
- Easy To Make – Toss everything into a blender, pour into molds, and freeze—minimal steps and no fancy techniques required.
- Perfect for All Ages – Great for kids, but also easy to turn into a fun adult treat with the addition of rum.
- Naturally Dairy-Free – Thanks to coconut cream, this recipe is rich and creamy without any dairy products.
How To Make Pina Colada Popsicles
With just a blender, a few ingredients, and some freezer time, you can whip up a batch of these popsicles that taste like they came straight from a beachside bar—no passport required.
Ingredients Needed
- Coconut cream (sweetened) – we love the Calahua ‘The Original Coconut Cream’ but any sweetened coconut cream will work.
- 100% pineapple juice
- Frozen pineapple chunks
- Ice cubes
Step-By-Step Instructions
- Blend the Base – Add coconut cream, pineapple juice, ice, and 1 cup of frozen pineapple chunks to a strong blender. Blend until the texture is completely smooth.
- Add Pineapple Bits – Toss in the remaining pineapple chunks and pulse just a few times to break them into smaller pieces. These bits give the popsicles a fun, fruity texture.
- Pour into Molds – Carefully fill popsicle molds with the colada mixture, leaving about ¼ to ½ inch of space at the top to allow for expansion during freezing.
- Freeze Until Firm – Add the lids and sticks, then freeze the molds for at least 6 hours, preferably overnight, until fully set.
- Unmold and Store – Once frozen solid, remove from the molds and transfer to airtight bags or containers to store in the freezer.
Frequently Asked Questions: Pina Colada Popsicles
Can I make these popsicles with alcohol?
Absolutely! For an adult-only version, add up to ¾ cup of light rum. Just note that alcohol lowers the freezing point, so these will take longer to freeze completely and may melt quicker when eating.
Do I have to use sweetened coconut cream?
Yes, for the classic piña colada flavor, sweetened coconut cream works best. Unsweetened versions will yield a less flavorful result or a more icy popsicle.
How long do these last in the freezer?
When stored properly in a sealed container or freezer bag, these popsicles stay delicious for 3+ months.
What if I don’t have popsicle molds?
You can use small paper cups or silicone muffin cups as an alternative. Freeze the mixture for an hour before inserting sticks to help them stand up straight or place a layer of tinfoil over the top like a lid then poke the sticks through it to keep them up right.
Bonus Tip: Turn Extra Mix Into a Tropical Drink
This recipe yields about 4 ½ cups of piña colada mix (if additional ingredients such as rum aren’t added). If you find yourself with a little extra after filling your molds, pour the rest into a chilled glass and enjoy the tropical goodness. It’s like a frozen vacation in a cup—no umbrella required.
These Pina Colada Popsicles are a dreamy way to beat the heat while treating yourself to a little tropical paradise at home. Whether you’re sharing them with the kids or adding a splash of rum for the grown-ups, they’re an easy, breezy taste of sunshine. For another frozen fruit treat, try my Chocolate Covered Strawberry Popsicles — a whole fruit option with a chocolatey twist.
Pina Colada Popsicles Recipe:
Pina Colada Popsicles
Ingredients
- 1 cup coconut cream – we love the Calahua ‘The Original Coconut Cream’ but any sweetened coconut cream will work.
- 1 ½ cups 100% pineapple juice
- 1 ½ cups frozen pineapple chunks
- 1 cup ice cubes
Method
- In a strong blender, add coconut cream, pineapple juice, ice cubes, and 1 cup of the frozen pineapple chunks. Blend until completely smooth.
- Add remaining pineapple chunks and pulse until chunks are slightly smaller but still little bits.
- Pour colada mix into popsicle molds, leaving about ¼ to ½ inch head room at the top.
- Add lid and sticks then place in the freezer for at least 6 hours, preferably overnight.
- Once frozen, demold, bag, and seal.