Popsicles: Pina Colada

June 21, 2016

Photo's courtesy of Minimalist Baker 


Easy, 4-ingredient Piña Colada Popsicles with creamy coconut and rum-soaked pineapple! Tastes just like a piña colada, perfectly sweet, and ideal for summer!


Recipe type: Dessert

Cuisine: Vegan, Gluten Free

Serves: 8-10




  • 1 cup (165 g) chopped fresh pineapple (make sure it’s ripe!)

  • 1 1/2 Tbsp (22.5 ml) white rum (I love Malibu, which is vegan and gluten free)


  • 1 14-ounce (414 ml) can coconut cream (or sub full fat coconut milk)

  • 3 Tbsp (37 g) organic cane sugar (or sub maple syrup or agave nectar)

  • 1 cup (165 g) rum-soaked pineapple (see above)


  1. Add pineapple to a small mixing bowl and top with white rum. Toss to coat and let set for 5-10 minutes, stirring frequently to infuse the flavor.

  2. In the meantime, combine coconut cream and sweetener of choice in a blender and blend on high for 1 minute to fully incorporate. Then slightly drain excess rum (in my opinion, you should totally not let that go to waste - have a sip!) and add pineapple to blender. Pulse gently a few times to incorporate - you want there to be pieces of pineapple in the popsicles.

  3. Add the mixture to a popsicle mold (this is my new favorite) and add popsicle sticks. Freeze until firm - about 4-6 hours. To remove from molds, let thaw slightly by setting at room temperature for 10 minutes, or dipping in warm/hot water to help loosen.

  4. Enjoy immediately or store leftovers well covered in the freezer up to 2 weeks.










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