Pineapple Coconut Popsicles: the refreshing and light popsicle recipe

Light, refreshing popsicles are the perfect dessert for summer. And these Pineapple and Coconut Popsicles are just what you need in your recipe repertoire. They’re easy to make, and because they’re all fruit and no added sugar, they’re perfect for kids too (we know they love icy desserts in summer!). With each bite, you get the delicious flavor of pineapple, with the creamy texture of coconut milk. They’re not even expensive to make—you only need two ingredients! So, grab a pineapple and a can of coconut milk and make these colorful Pineapple Coconut Popsicles, your taste buds will thank you!

How To Cut a Pineapple

Make sure you use a sharp knife to cut a pineapple. Blunt knives are often moist dangerous than sharp ones. Place a kitchen towel under your cutting board to make sure it is sturdy.

Keep the pineapple stable on a wooden board, by holding on to the leaves, while it’s on its side.

Use a large chef’s knife to slice off both ends of the pineapple. Turn the pineapple upside down and start slicing off the sides. Continue by chopping up the pineapple.

Expert Tips

– These popsicles are vegan! Use coconut milk or any other plant milk.

– If you’re struggling to remove the popsicles from the plastic glass mold, you can run warm water on the outside.

– You can also use a popsicle mold if you have one.

Popsicle Flavor Variations

– For a creamier option, use coconut cream. Or combine the pineapple with ½ cup Greek yogurt, 1/3 cup coconut milk, and ½ tsp vanilla extract.

– If you want to make it sweeter, you can either add honey or maple syrup or used sweetened, canned pineapple. If you’re using canned pineapple, just make sure to drain off all the excess liquid. You can freeze this for later use in other baking recipes.

– You can use coconut water instead of coconut milk.

– Roll the Pineapple Coconut Popsicles in sweetened coconut flakes before serving.

– Piña Colada Popsicles: blend 1 cup chopped pineapple, 2 tablespoons white rum, 1 can coconut cream, and 3 tablespoons sugar until smooth. Freeze in the molds to get all the Piña Colada flavor.

– Use flavored almond milk instead of coconut milk.

How to store Pineapple Coconut Popsicles

The popsicles can be stored in the freezer for up to 3 months. Just make sure to store them in a sealable plastic bag or an airtight container.

How to make Pineapple Coconut Popsicles

Cut up the pineapple into chunks then blend in a blender.

Pour this puree into 300ml cups filling up between half and two-thirds of the way.

Take a 50ml plastic shot glass and press it into the middle of this puree then top up with water to hold it into place.

Place in the freezer for 4 hours or until firm. Remove the plastic shot glass. Top up with coconut milk.

Freeze for an hour until the coconut milk forms a frozen crust. Poke in the lolly sticks then freeze overnight.