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Creamy, smooth Coconut Pineapple Popsicles are made with only 4-ingredients and couldn’t be easier to prepare!
I’ve tried making fancy popsicles over the years, with very little success. The simple, fresh, uncomplicated recipes are often my favorites anyway and this popsicle is all that and so much more! You can tweak the recipe by adding a little spiced rum for a tropical flavor that reminds me of an icy cold Piña Colada. With the heat wave we’ve been having, these popsicles have been our go-to treat after weeding the garden, mowing the grass, or just because.
This recipe makes a total of 15 popsicles which is 5 more than the standard mold will hold.
I cover and refrigerate the remaining mixture overnight then spike it with a little rum and freeze in the molds after the others are removed. Now I have something to share with my grown up friends too (like my contractor who is still here working on the kitchen!)
These Coconut Pineapple Popsicles freeze beautifully, not too soft and not too hard.
The rum doesn’t make them overly soft unless you get carried away and add too much. Can you add too much rum? I don’t think I’ll test that one 🙂 I’d be worthless the rest of the day!
Coconut Pineapple Popsicles – perfect for the weekend and these long hot dog days of summer!
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PRINT THE RECIPE!
- 1 20-ounce can of pineapple chunks, in juice (not syrup) do not drain
- 1 5.4-ounce can of unsweetened, whole fat, coconut milk
- 4 ounces cream cheese, room temperature
- 1/2 - 2/3 cup sweetened condensed milk, adjust to taste
- 1-2 tablespoons spiced rum (optional)
Place all ingredients in the carafe of a good blender. Process until smooth. Pour into popsicle molds and freeze for 1 hour, then insert popsicle sticks. Return to the freezer and leave overnight.
- To remove from the molds, allow the popsicles to rest at room temperature for 5 minutes, then dip the bottoms in a sink filled with hot water. Hold in the water for just a few seconds and remove. Try to remove a popsicle from the mold and if it won't come out, submerge another 10 seconds or so until they release.
- Store the popsicles in an airtight container in the freezer.
Most molds hold 10 popsicles. This recipe makes a total of 15. You can refrigerate the leftover mixture until the others are frozen and removed from the mold or add a little ice and rum and have a smoothie.
Here are some of my favorite kitchen tools and products used in making these popsicles!
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Make everybody’s favorite popsicle with this recipe for Assorted Fresh Fruit Popsicles. You can’t go wrong with easy popsicles, especially in the summer months! And don’t miss this post on How to Make Rainbow Popsicles from Sue at The View from Great Island. So pretty and healthy too!
Happy Friday – I’m happy it’s Friday … it is Friday right?! Thanks so much for stopping by!