Pina Colada Popsicles are a CREAMY & TROPICAL frozen treat that will take you on a mini VACATION right in your backyard. Use frozen fruit to make these year round. Add a hint of rum for the grown up kids!
PINA COLADA POPSICLES
I don’t know about you but I am always in need of a vacation. But when time and funds are limited, I like to travel by food.
Being close to the mountains most of the time, my ultimate vacation spot is somewhere tropical.
The sandy beaches, the clear water, and all those tropical rum drinks.
The most recognized tropical drink is the Pina Colada. Pineapple, coconut, and rum transport me every time!
And the best part is that they are served frozen to keep you cool in the warm weather.
But, if you need a frozen dessert for you AND the kids, these homemade Pina Colada Popsicles are just what you are looking for!
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WHAT’S IN A PINA COLADA?
All the best ingredients and few extra things. The dramatic presentation of these ombre pops are pretty but also allow for additional fruits.
Mango is another classic fruit that pairs well with so many others.
Sweet like a peach and a little tart like lemon, the bright orange color blends perfectly with the white of the coconut and the pale yellow pineapple.
Great choices for making that subtle change in color for a beautiful blended ombre effect.
So what do you need for these tropical pineapple popsicles?
PINA COLADA POPSICLE INGREDIENTS
- frozen or fresh pineapple
- frozen or fresh mango
- sweetened condensed milk
- heavy cream
HOW TO MAKE PINA COLADA POPSICLES
ONE: Puree the mango and pineapple and place in separate bowls. Whip the heavy cream until it thickens slightly and place in a separate bowl. Place coconut in a separate bowl.
TWO: Divide the yogurt evenly between the mango, pineapple, and coconut. Stir to combine.
THREE: Divide the whipped cream evenly between the pineapple, mango, and coconut bowls. Stir to combine.
FOUR: Layer the mixtures (about 2 tablespoons per popsicle) in the molds in this order: mango, pineapple, coconut. Freeze for 30 minutes. Add sticks. Freeze for 4-8 hours or until frozen.
FIVE: Remove from molds by dipping in warm water for 5-10 seconds. Wrap individually in plastic and freeze for up to a week. Enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
The only “fancy” tools you will need are popsicle molds and popsicle sticks for handles. Otherwise, things will get messy.
Small plastic spoons are available and can be used in place of the traditional wood sticks.
If you prefer the long popsicles, try these freezer tubes!
TAPAS TIPS & TRICKS
- Place the molds in the freezer before filling to start the popsicles freezing faster.
- Start with ingredients at room temperature for complete mixing and no weird clumps.
- Use pineapple juice instead of fresh fruit if you don’t like pulp or if you can’t find any fresh fruit.
- Dip the molds in warm water to help the frozen pops release easier.
- Sprinkle additional coconut on top of the pops before freezing for added texture and presentation.
- Add 1 teaspoon of rum to each mixture before layering for “boozy” grown up pops.
- When you remove them from the mold you can dip or sprinkle additional coconut on the sides of them.
- Dip them in melted and cooled dark chocolate for even more flavor and texture!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
These homemade popsicles are perfectly sweet, fruity, frozen treats that will take you on a tropical vacation right from your back yard. No plane tickets required!
MORE PARTY FOODS
- tropical mini cocktails
- mango margarita
- summer mocktails
- tropical popcorn mix
- mango passion fruit wine slushie
- strawberry cheesecake popsicles
- 1 cup of cubed mango (about 2 large ripe mangos)
- 1 cup of cubed pineapple
- ½ cup of unsweetened coconut shavings
- 3 tablespoons of sweetened condensed milk
- ¾ cup of vanilla yogurt
- ¾ cup of heavy whipping cream
- Popsicle molds and sticks
- Whip the heavy cream until it thickens slightly, but doesn’t form stiff peaks. Fold in the sweetened condensed milk and stir until well combined.
- Blend ¼ of the yogurt with the pineapple until smooth and set aside. Blend ¼ of the yogurt with the mango until smooth and set aside. Mix the coconut in with the remaining yogurt and set aside.
- Mix 1/3 of the whipped heavy cream in with the pineapple yogurt mix, 1/3 in with the mango yogurt mix and 1/3 into the coconut yogurt mix.
- Pour 1-2 tablespoons of the mango mix into the molds, then pour in the pineapple mix and finally the coconut mix.
- Add a popsicle stick into the center of the molds and freeze for 4-8 hours before serving.
*If you like this recipe, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 8 Serving Size: 1 pop
Amount Per Serving: Calories: 180Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 32mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 3g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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