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Coconut Pineapple Popsicles

Creamy and smooth, these easy to make popsicle remind me of an ice cold Piña Colada. Add some spiced rum for a grown-up weekend treat!
Prep Time5 mins
Total Time5 mins
Course: Dessert
Servings: 15 popsicles
Author: Tricia


  • 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.