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

Scale

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