Piña coladas in popsicle form? Yes, please! These creamy, tropical Piña Colada Popsicles are the perfect way to cool down on a hot summer day. With pineapple, coconut, and just a splash of rum, these frozen pops are basically a vacation on a stick.
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About this Piña Colada Popsicles recipe
If you like piña coladas and long walks on the beach, then these popsicles are going to be your new favorite portable summer dessert. They have a bright, sweet, tart and creamy flavor with just the right amount of rum (though you can easily leave it out to make them kid-friendly!).
They’re also incredibly easy! Just blend, pour, and freeze. So, if you need a treat for a backyard party or a tropical pick-me-up after a long day at the office, these pops are guaranteed to bring the best warm weather vibe.
Why you’ll love this recipe
- It’s easy to make. A blender and popsicle molds are all you need!
- It has delicious tropical flavor. Featuring the classic piña colada ingredients: pineapple, coconut, and lime.
- It’s customizable. Add rum for an adults-only treat, or skip it for a family-friendly version.
Tools & equipment
Making piña colada popsicles is easier than you think. You just need a blender to puree the ingredients and a set of measuring cups and spoons.
A sturdy popsicle mold is key for getting nice, even pops, and I recommend these Ozera molds, which are durable and simple to use.
You’ll also want popsicle sticks * if your molds don’t come with them, plus enough freezer space to keep the molds steady while they set. A little patience is required here, too, since the pops need several hours to freeze solid before you can enjoy them.
piña colada popsicle essentials
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Ingredients
Here’s what you’ll need to make these popsicles:
- Pineapple: Fresh, ripe pineapple is best for natural sweetness, but frozen works too.
- Coconut water: Keeps things light and refreshing while creating just the right popsicle texture.
- Cream of coconut *: To make the pops sweet and creamy. (Coco López is a bartender favorite!)
- White rum: For crisp, clean flavor. This also doesn’t change the color of the popsicles.
- Lime juice: Adds a welcome brightness to the recipe.
- Shredded coconut: For extra texture and vibes. Totally optional.
- Agave nectar *: This is optional, for adjusting sweetness.
Best rum for popsicles
White rum is the best choice here. It doesn’t overpower the pineapple and coconut, and won’t alter the color of your popsicles.
Gold or aged rum will still work but may darken the pops slightly. Spiced rum is likely too bold for this recipe, though if you love spiced rum, you could experiment.
Don’t increase the amount of alcohol! Too much rum will prevent the popsicles from freezing properly and leave you with slush instead of perfect pops.
Substitutions & variations
Make them non-alcoholic: Leave out the rum for a kid-friendly version.
Coconut cream: Coconut cream is unsweetened, while cream of coconut * is sweetened. If you substitute coconut cream, you’ll need to add sugar or another sweetener.
Sweetener options: Agave nectar * is lovely here, but honey or maple syrup also work.
Instructions
Making homemade piña colada popsicles is quick and simple — let’s get started!
Blend pineapple, coconut water, cream of coconut cream, white rum (if using) and lime juice until smooth.
Taste and adjust sweetness with a little agave nectar. Stir shredded coconut by hand into the blended mixture for a bit of texture. (Don’t blend this part.)
Pour the mixture into popsicle molds. Freeze for at least 6 hours or overnight. To release from molds, run the molds under warm water for a few seconds.
Tips & tricks
- Taste before freezing. Make sure the popsicles taste just the way you like before putting them in the freezer. You can adjust sweetness with agave nectar, sugar, or honey as needed.
- Add the coconut last. Stirring in shredded coconut instead of blending gives the pops a fun texture!
- Freeze overnight. For the firmest popsicles, freeze them at least 8 hours.
FAQ
Yes! Just leave out the rum. They’ll still taste tropical and delicious.
Fresh pineapple has the best flavor, but canned works too. Just drain it well before blending.
You can use small paper cups with wooden sticks instead.
More tropical recipes
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Piña Colada Popsicles
ingredients
- 1½ cup diced pineapple
- ¾ cup coconut water organic, unsweetened
- ½ cup cream of coconut sweetened
- ½ cup white rum optional for adults
- 1 ounce fresh lime juice
- 2 tablespoons shredded coconut
- 2 ounces agave nectar to taste (optional)
instructions
- Blend pineapple, coconut water, cream of coconut cream, white rum (if using) and lime juice until smooth.
- Taste and, if needed, adjust sweetness. Add 1 to 2 ounces agave nectar. Stir shredded coconut by hand into the blended mixture for a bit of texture. (Don’t blend this part.)
- Pour the mixture into popsicle molds. Freeze for at least 6 hours or overnight.
- To release from molds, run the molds under warm water for a few seconds.
notes
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