Pina Colada Ice Pops Recipe
Introduction
These Pina Colada Ice Pops are a refreshing tropical treat perfect for warm days. Combining creamy coconut milk and sweet pineapple, they offer the perfect balance of flavors in a cool, icy form. Add a splash of rum for an adult twist or keep them alcohol-free for the whole family to enjoy.
Ingredients
- 230 g chilled full-fat canned coconut milk
- 575 g fresh pineapple, chopped
- 60 ml pure maple syrup (adjust to taste)
- 2 tablespoons rum (optional, dark, spiced, or white)
Instructions
- Step 1: Add the chopped pineapple, chilled coconut milk, and rum (if using) to a high-speed blender. Blend for a couple of minutes until the mixture is smooth and lump-free.
- Step 2: Taste the mixture and add maple syrup if you prefer it sweeter. Blend again for about a minute to combine thoroughly.
- Step 3: Pour the blended mixture evenly into 10 popsicle molds. Cover the molds and insert wooden sticks into each one.
- Step 4: Place the molds in the freezer for 4 to 6 hours, or until the ice pops are completely set.
- Step 5: To remove the popsicles, run the molds under warm water for 10 to 20 seconds, being careful to avoid water getting inside the molds.
Tips & Variations
- Use frozen pineapple chunks if fresh pineapple is unavailable; this will help chill the mixture faster.
- For a dairy-free sweetener alternative, opt for agave syrup in place of maple syrup.
- Omit rum to make these ice pops kid-friendly and enjoy the tropical flavors any time of day.
- Add a handful of fresh mint leaves to the blender for a refreshing twist.
Storage
Store the ice pops in an airtight container in the freezer to keep them fresh for up to 3 months. When ready to eat, simply run the molds under warm water briefly to loosen the ice pops before serving. Avoid refreezing once thawed for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these ice pops without alcohol?
Yes! Simply leave out the rum for a non-alcoholic version that’s perfect for all ages.
What can I use if I don’t have a high-speed blender?
You can use a regular blender, but blend a little longer to ensure the mixture is smooth and free of lumps.
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Pina Colada Ice Pops Recipe
- Total Time: 4 hours 10 minutes
- Yield: 10 servings 1x
Description
These Pina Colada Ice Pops are a refreshing, tropical treat made with creamy coconut milk, fresh pineapple, and a touch of rum for an optional boozy twist. Naturally sweetened with pure maple syrup, they bring the classic cocktail flavors into a fun frozen dessert that’s perfect for warm days or any time you crave a taste of the islands. Easy to blend and freeze, these homemade popsicles are a delightful and healthier alternative to store-bought frozen treats.
Ingredients
Main Ingredients
- 230 g chilled full-fat canned coconut milk
- 575 g fresh pineapple, chopped
- 60 ml pure maple syrup (adjust to taste)
- 2 tablespoons rum (optional, dark, spiced, or white)
Instructions
- Blend Ingredients: Add the chopped pineapple, chilled full-fat canned coconut milk, and rum (if using) into a high-speed blender. Blend for a couple of minutes until the mixture becomes smooth and free of lumps. Taste the blend and if you want more sweetness, add the pure maple syrup and blend again for about a minute to combine thoroughly.
- Fill Popsicle Molds: Pour the smooth mixture evenly into 10 popsicle molds. Cover the molds and insert wooden sticks into each one carefully to prepare for freezing.
- Freeze Until Set: Place the filled molds in the freezer and let them freeze for 4 to 6 hours, or until the ice pops are completely solidified.
- Remove Popsicles: To easily remove the pineapple coconut popsicles from their molds, run the outside of the molds under a hot tap for 10 to 20 seconds. Be careful to avoid letting water seep into the mold to prevent melting the popsicles prematurely.
- Storage: Store the ice pops in an airtight container in the freezer. They will keep well for up to 3 months, allowing you to enjoy these tropical treats anytime.
Notes
- Use chilled full-fat canned coconut milk for the creamiest texture and best flavor.
- Adjust maple syrup quantity depending on the sweetness of the pineapple and your personal preference.
- Alcohol is optional; omit rum for a kid-friendly or alcohol-free version.
- Running molds under hot water briefly helps release the popsicles without breaking them.
- Make sure to keep the molds covered while freezing to prevent ice crystals from forming on the surface.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Caribbean
Keywords: pina colada, ice pops, frozen dessert, pineapple, coconut milk, tropical treat, summer recipe, healthy popsicles, maple syrup, rum optional
