These homemade pina colada popsicles are very tropical and taste so much better than a high calorie mixed drink. The coconut flavor is present and the hint of pineapple is extremely refreshing. There’s rum extract in them but you can leave it out or adjust it to your taste. These popsicles are so easy to make. They take just minutes to whip them up and can be enjoyed without feeling guilty. The hardest part about this piña colada popsicle recipe is trying not to eat them all.
It’s been a really long time since I’ve made a healthier popsicle. I’m talking almost two years. As you know, I’m all about overindulgent, decadent treats. But, lately I’ve been trying to treat my body better and it’s really hard to do when there’s a constant flow of sugary desserts passing through my kitchen. I’m making a conscious effort to eat healthier, therefore, healthier recipes will be making an occasional appearance here on the blog.
This recipe came to me the other day after receiving such positive feedback on my fresh blackberry ice cream. It’s amazing! Full of summer ripe blackberries and just downright delicious. You can’t eat too much of it though. It’s made with dairy and a whole lot of calories.
I spent some time researching ideas and realized you can make popsicles/ice cream with coconut milk. That’s perfect! And it’s a great option for my vegan readers as well.
Pineapple is the perfect accompaniment to coconut. That alone made me think of pina colada and how perfect the flavor is for summer.
pina colada popsicles are so easy to make
The first ingredient you need is full-fat coconut milk. The one in a can. You can also use coconut cream for this recipe. You’re going to mix the coconut milk with agave syrup, vanilla extract, and rum extract. I layered the coconut mixture with pureed pineapple but you can easily mix it all together instead. I think the layered look is more appealing.
For the pineapple puree, I blended about half a small pineapple in the blender until it was broken down into small bits. Choose a well-ripened pineapple when making these popsicles. The sweetness from the fruit will only enhance the popsicles, making them extra delicious.
To get the layered look, pour the coconut mixture into ice cream molds but don’t fill it all the way to the top. Leave some room to add the pineapple puree. Set the molds in the freezer for about 10 minutes so the coconut layer will set slightly. Then, add the pineapple puree and pop it back into the freezer for another 30 minutes before inserting the popsicle sticks.
Soak the popsicle sticks in water while you are preparing the popsicles. The wet popsicle stick will freeze to the inside of the popsicle preventing them from slipping out when you go to remove the popsicles from the mold.
Enjoy the pina colada popsicles today!
Pina Colada Popsicles
- In a 4-cup measuring cup, whisk the coconut milk, vanilla, agave, and rum extract together until smooth and creamy. Divide the mixture evenly between popsicle molds. Don’t fill the molds to the top, Leave about a 1-inch space to add the pineapple. Freeze for about 10 minutes.
- Top with the pineapple puree and freeze for 30 minutes longer. Insert popsicle sticks and freeze for about 4 hours, until set.