Coconut Pineapple Popsicles
Coconut Pineapple Popsicles are light and refreshing and so easy to make. With about 5 minutes of prep, you will be enjoying this perfect summer treat by the afternoon. Vegan, dairy free, kid friendly, and a ton of flavor. It is definitely one of my new favorite popsicle recipes!
Coconut Pineapple Popsicles
These coconut pineapple popsicles with lime are one of a kind! They are packed full of so much flavor thanks to coconut milk, pineapple, lime zest, lemon juice, and maple syrup. These popsicles are smooth and creamy and the perfect treat to enjoy on those hot summer days.
Pair these with our peach popsicles or our banana pudding popsicles for even more refreshing treats to enjoy this summer.
Ingredients:
Coconut milk :1 can
Pineapple chunks :3 cups -500 gr
Maple Syrup: 2 tablespoon
Lime Zest: 1 1/2 tablespoon (optional )
Lemon Juice: 1/4 cup – 60 ml
Shredded Coconut:1/4 cup (optional )
TOOLS YOU NEED:
- 10 popsicle molds
- Wooden popsicle sticks
- high-speed blender
How to Make Coconut Pineapple Popsicles
- To prepare these delicious and refreshing pineapple and coconut popsicles, start by gathering and measuring all the ingredients.
- First, start by peeling off the skin from a whole pineapple. Cut two triangle-shaped chunks per popsicle and save them for later.
- With the rest of the pineapple, cut it into smaller pieces and place them into a high-speed blender or a food processor.
- Now, add the coconut milk, maple syrup, and lime juice & grated zest into the blender and blend until all the ingredients mix.
- Next, take the popsicle mold and place one pineapple chunk inside each. Pour the blended mix into the mold, add another pineapple chunk and grated lime skin, and place into the freezer for at least 5 hours or overnight. (Don’t forget to place the wooden sticks)
- If desired, grate a little extra lime zest and shredded coconut over each popsicle.
- Enjoy.
Tips Tricks and FAQs
- If you want even creamier popsicles, swap out the coconut milk for a can of coconut cream.
- You can swap out the maple syrup for honey if you prefer. If you do, be sure to heat the coconut milk and honey together to allow them to fully mix together.
- When you open your can of coconut milk there will be a solid section and a liquid section. This is normal.
- Be sure to use a very ripe pineapple or canned pineapple. This gives the popsicles the sweetness you love.
- Try to release all the air bubbles out of the popsicle mold by tapping it on the counter.
Storage
These will store nicely in the freezer for up to 2 weeks. If you choose to remove them from the mold once frozen, store them in a freezer-safe bag.
How to remove Popsicles from the Mold
Removing homemade popsicles from the mold can be tricky, but this method works great for removing popsicles.
- Fill the bottom of your sink with warm water. All you need is about 1 to 1 ½ inches of water.
- Place the mold in the water and let it sit there for about 20 to 30 seconds.
- Try and remove the popsicle. If it is still not coming out of the mold, place it back in the water for about 20 seconds. Try to remove it again.
- Continue to do this until the popsicle is removed from the mold.
Coconut Pineapple Popsicles
Coconut Pineapple Popsicles are light and refreshing and so easy to make. With about 5 minutes of prep you will be enjoying this perfect summer treat by the afternoon.
Ingredients
- Coconut milk :1 can
- Pineapple chunks :3 cups -500 gr
- Maple Syrup: 2 tablespoon
- Lime Zest: 1 1/2 tablespoon (optional )
- Lemon Juice: 1/4 cup - 60 ml
- Shredded Coconut:1/4 cup (optional )
Instructions
- To prepare these delicious and refreshing pineapple and coconut popsicles, start by gathering and measuring all the ingredients.
- First, start by peeling off the skin from a whole pineapple. Cut two triangle-shaped chunks per popsicle and save them for later.
- With the rest of the pineapple, cut it into smaller pieces and place them into a high-speed blender or a food processor.
- Now, add the coconut milk, maple syrup, and lime juice & grated zest into the blender and blend until all the ingredients mix.
- Next, take the popsicle mold and place one pineapple chunk inside each. Pour the blended mix into the mold, add another pineapple chunk and grated lime skin, and place into the freezer for at least 5 hours or overnight. (Don't forget to place the wooden sticks)
- If desired, grate a little extra lime zest and shredded coconut over each popsicle.
- Enjoy.
Notes
- 10 popsicle molds
- Wooden popsicle sticks
- high-speed blender
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 110Total Fat: 9gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 1g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!