These pineapple popsicles are so delicious, you’ll be making them all year long. Everyone has their own favorite summer treats, but we all know nothing beats tropical fruit flavors, especially when they’re ice-cold on a hot summer day.
When this summer brings the scorching heat, it’s homemade fruit popsicles to the rescue! These homemade popsicles have all the rich, tangy sweetness of a Pina Colada, but none of the alcohol.
We’ve used coconut milk to make them creamy, and a touch of brown sugar makes the flavors swoon-worthy. If you’re trying to stay cool, why not enjoy a sweet treat made from natural ingredients?
For those who are vegan or gluten-free, you’ll be excited to know these pineapple popsicles are made with vegan ingredients and are free of gluten, so you can enjoy this dessert without making any adjustments.
Want more pineapple recipes? You’ll love this Pineapple Pie and our Tropical Pineapple Doughnuts! When cocktail time rolls around, check out our Pineapple Margarita.
What You’ll Need to Make Pineapple Popsicles
- 2 cups of fresh chopped pineapple
- 1 2/3 cups canned coconut milk
- 2 tbsp dark brown sugar
- 2 tbsp fresh lime juice
- 1 tsp vanilla extract
The rich and creamy coconut and fresh pineapple flavor are a match made in heaven, and a little bit of dark brown sugar pairs nicely with the vanilla to evoke the taste of aged rum.
The lime juice adds some tang to delight your taste buds and keeps the flavor light and refreshing. This might just be one of my new favorite desserts!
How to Make Them
Place the fresh pineapple chunks in a blender. If using frozen pineapple, allow it to partially defrost before blending. Add brown sugar, lime juice, and vanilla extract.
Add the coconut milk.
Blend on medium until smooth. Use the pulse feature to minimize the foaming, which is the perfect way to reduce the chance of air bubbles in the popsicles. Tap the blender container on the counter a few times to release air bubbles.
Pour the mixture into popsicle molds, stopping at about a quarter inch from the top as the popsicles will expand a bit while freezing.
Snap on the lids for your molds. The popsicle sticks should protrude about an inch.
Freeze the popsicles for a minimum of 6 hours for best results. Remove the popsicles from the molds. If using a plastic mold, it helps to dip the mold in warm water for about 10 seconds before trying to release the popsicles.
Tips for Choosing a Pineapple
If you’re planning on using fresh fruit for this easy recipe, here are some tips on choosing a perfectly ripe pineapple!
- The color of a ripe pineapple should be a bright, rich yellow. Greener pineapples aren’t quite ready, and overripe ones start to turn orange or brown. If your pineapple is still green, allow it to sit at room temperature for a few days.
- A great way to pick the perfect pineapple is by smell! The base of a pineapple should smell sweet and fruity when ripe. If the smell is slightly fermented, it’s overripe or starting to turn.
- Finally, if you’re struggling to tell if your pineapple is ready, gently pull on the small, pointed leaves. If they come off or feel loose, your pineapple is ripe.
How to Store these Pineapple Popsicles
Store the popsicles frozen in freezer bags or individually sealed in plastic wrap, and they will be fresh and delicious for about one month. They don’t necessarily go bad, but the flavors won’t taste as good after enough time has passed.
Substitutions and Variations
- If using canned pineapple, drain pineapple juice fully, decrease sugar to 1 – 1 ½ tablespoons and increase lime juice to 2 ½ – 3 tablespoons. The same adjustments apply if using crushed pineapple, as well.
- While it’s recommended to use full-fat coconut milk for better flavor, you can substitute reduced-fat coconut milk for fewer calories.
- Dark brown sugar gives this great recipe extra depth, but can be replaced with light brown sugar if needed. Cane sugar or simple syrup can also be substituted, and will increase the coconut flavor.
- This recipe uses minimal added sugar, but if you’d prefer a sweeter popsicle, increase the sugar to 3 tablespoons.
- Craving more lime? Add some lime zest to the mixture before freezing for a fragrant twist.
More Pineapple Desserts
Pineapple Water (Agua Fresca)
Place the fresh chopped pineapple in a blender. If using frozen pineapple, allow it to partially defrost before blending. Add brown sugar, lime juice, and vanilla extract. Add coconut milk.
Blend on medium until smooth. Use the pulse feature to minimize the foaming, which will reduce the chance you’ll have air bubbles in the pineapple popsicles. Tap the blender container on the counter a few times to release air bubbles.
Pour the mixture into popsicle molds, stopping at about a quarter inch from the top as the popsicles will expand a bit while freezing.
Snap on the lids for your molds. The sticks should protrude about an inch.
Freeze the popsicles for a minimum of 6 hours.
Remove the popsicles from the molds. If using plastic mold, it helps to dip the mold in hot water for about 10 seconds before trying to release the popsicles.
Store the popsicles frozen in bags or wrapped in plastic. They will be good for about one month. They don’t necessarily go bad, but the flavors won’t taste as good after that time.
Serving: 1 | Calories: 39kcal | Carbohydrates: 8g | Protein: 0.2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 1mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 21IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 0.1mg
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