Summer Pineapple Coconut Pops Recipe

There's nothing quite like the first bite of a homemade frozen treat on a hot summer day. These Summer Pineapple Coconut Pops are a tropical dream come true, bursting with juicy pineapple flavor and a creamy coconut finish that melts in your mouth.

I first whipped up a batch of these popsicles during a particularly sweltering July weekend, when turning on the oven was simply out of the question. Since then, they’ve become a go-to in our house for both kids and adults alike — sweet, refreshing, and just the right amount of indulgent.

All you need are a few simple ingredients and a good popsicle mold, and you’ll be well on your way to beating the heat with this irresistible frozen delight.

Why You’ll Love These Summer Pineapple Coconut Pops

Get ready to bring a taste of the tropics to your freezer. These pineapple coconut popsicles are everything you want in a summertime snack — quick, easy, and delightfully refreshing.

First off, they’re incredibly easy to make. With only five ingredients and a blender, you can have the mixture prepped in under 10 minutes. The hardest part is waiting for them to freeze!

They’re also naturally sweetened. The fresh pineapple provides most of the sweetness, and with just a touch of honey (or maple syrup, if you prefer), there’s no need for refined sugar.

These pops are dairy-free and vegan-friendly if you use maple syrup, making them a perfect choice for guests with dietary restrictions. Plus, they’re gluten-free by default.

Best of all, they’re budget-friendly and customizable. You can use fresh or canned pineapple, and even toss in some mango or banana for a fun twist.

If you’re looking for a treat that cools you down without weighing you down, these pops are the answer.

Ingredient Notes

The magic of these Summer Pineapple Coconut Pops lies in their tropical simplicity. Each ingredient plays a starring role in the flavor and texture of the final treat.

Pineapple is the foundation of this recipe. You can use fresh or canned pineapple chunks — just be sure to drain any excess juice if using canned. Fresh pineapple will give a brighter, slightly tangier flavor, while canned is ultra-convenient and still delicious.

Full-fat coconut milk brings the creamy texture that makes these pops feel indulgent. Be sure to shake the can before opening, or give it a quick stir to incorporate the cream and liquid. Light coconut milk can be used in a pinch, but the pops will be less rich and creamy.

Honey or maple syrup adds a gentle sweetness that complements the fruit without overpowering it. Start with one tablespoon and adjust to taste depending on the sweetness of your pineapple.

A splash of lime juice brightens up the whole mixture, adding a touch of acidity that enhances the tropical flavors. It’s optional, but highly recommended for that extra zing.

You’ll also need a blender and a set of popsicle molds to bring everything together. Silicone molds work especially well for easy removal.

How To Make These Summer Pineapple Coconut Pops

Creating these pineapple coconut pops is as simple as blend, pour, and freeze. With just a few steps, you’ll have a batch of creamy, dreamy frozen treats to enjoy all week.

Start by preparing your pineapple. If using fresh, core and chop it into chunks. If using canned, drain well. Add the pineapple to your blender along with the coconut milk, sweetener of choice, and lime juice.

Blend everything on high speed until completely smooth. This should only take about 30-60 seconds. Taste the mixture and adjust sweetness or lime juice as needed. The texture should be thick but pourable.

Carefully pour the blended mixture into your popsicle molds, leaving a little space at the top to allow for expansion. Tap the molds gently on the counter to remove any air bubbles.

Insert the sticks and place the molds in the freezer. Let the pops freeze for at least 4-6 hours, or until completely solid. For best results, freeze overnight.

To remove the pops, run the mold under warm water for a few seconds and gently wiggle the sticks until the pops slide out.

From start to finish, you’re looking at less than 15 minutes of active prep time. Once frozen, you’ll be rewarded with creamy, fruity popsicles that scream summer.

Storage Options

These popsicles are easy to store and enjoy all week long. Once fully frozen, remove them from the molds and transfer to a freezer-safe zip-top bag or airtight container.

To prevent sticking, place a small piece of parchment paper between each pop. This makes it easy to grab one on the go without wrestling them apart.

Properly stored, these pineapple coconut pops will keep well in the freezer for up to 3 weeks — though they rarely last that long in our house!

When it’s time to enjoy, let the pop sit at room temperature for 1-2 minutes for the perfect creamy bite.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Whether you're switching up fruits or adjusting for dietary needs, there’s plenty of room to play.

For a tropical twist, try swapping some of the pineapple for mango. The two fruits blend beautifully for a bright, sunset-colored treat.

If you prefer a chunkier texture, stir in a few shredded coconut flakes after blending. This adds a bit of chewiness and extra coconut flavor.

Want more creaminess? Blend in half of a ripe banana. It adds body and natural sweetness without overpowering the pineapple.

For a grown-up version, add a splash of rum extract (or real rum if you're serving adults only). It gives a subtle piña colada vibe that’s perfect for summer parties.

If you don’t have coconut milk, you can substitute Greek yogurt for a tangy, protein-packed option. Just note that this will make the pops non-vegan.

Feel free to get creative and make these pops your own. Summer is the perfect time to experiment and enjoy!

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