Pina Colada ice pops on a white tray

Anyone who knows me knows you can never really go wrong offering me something with either pineapple or coconut. I’m a big fan of both!

Put them both together? You’ll get my attention every time. In fact, our non-alcoholic piña colada makes an appearance at most of our family gatherings.

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Favorite snow cone flavor? Piña Colada.

If it’s possible to get anything in a pina colada flavor, I’m going to choose that.

Layered Piña Colada Ice Pops

Therefore, when I saw these layered Piña Colada ice pops, I knew I had to try them!

Plus, they’re not hard to make and only require three ingredients, both are truly on brand for me if only because they’re simple.

Pina Colada ice pops ingredients and mold

3-Ingredient Non-alcoholic Piña Colada Ice Pops

Ingredients:

  • 1 cup pineapple chunks or crushed, fresh or canned
  • 13.5 oz can of coconut milk, full fat (not carton drinking kind)
  • ⅓ cup agave syrup

How to make Pina Colada Popsicles

First, because we’re making layered ice pops, start by blending only the pineapples and agave until creamy. (If you don’t want to layer, go ahead and blend all of the ingredients together.)

TIP:

Feel free to use your favorite sweeteners like honey or maple syrup. I like agave since the flavor isn’t so strong. 

Next, begin filling the molds.

Pina Colada ice pops pouring mixture into molds

Fill each popsicle mold with 1-2 tablespoons of pineapples, then 1-2 tablespoons coconut milk, until there is about ¼ inch gap at the top.

TIP:

If using frozen pineapple, you may need to add ¼ cup of water or coconut milk to make it more flowing. 

Again, if not layering, simply fill each popsicle mold with the blended mixture until there is about ¼ inch gap at the top.

Pineapple and coconut ice pops

Insert the popsicle sticks into the center of each mold and gently tap the popsicle molds on the table a few times to remove any air bubbles. 

Freeze until the ice pops are completely set, or for at least 6 hours. 

Pina Colada ice pops stacked

To remove the popsicles from the mold, run hot water over the outside of the molds and wiggle until you can pull out the ice pops. This process should take about 15 seconds.

TIP:

Store leftovers individually wrapped with cling wrap or parchment paper, then store the popsicles in an airtight container or plastic freezer bag. 

They’re now ready to serve and enjoy!

Pina Colada ice pops on a white tray

Layered Piña Colada Popsicles

Yield: 10
Prep Time: 5 minutes
Additional Time: 6 hours
Total Time: 6 hours 5 minutes

Non-Alcoholic Layered Piña Colada Popsicles made with three ingredients for a healthy, creamy frozen tropical treat.

Ingredients

Instructions

    1. In a blender, blend pineapples and agave until creamy.
    2. Fill each popsicle mold with 1-2 tablespoons of pineapples, then 1-2 tablespoons coconut milk, until there is about ¼ inch gap at the top.
    3. Insert the popsicle sticks into the center of each mold and gently tap the popsicle molds on the table a few times to remove any air bubbles.
    4. Freeze the popsicles until completely set or for at least 6 hours.
    5. To remove the popsicles from the mold, run hot water over the outside of the popsicle molds and wiggle until you can pull out the popsicles, which should be about 15 seconds.

Notes

  • If using frozen pineapple, you may need to add ¼ cup of water or coconut milk to make it more flowing.
  • Feel free to use your favorite sweeteners like honey or maple syrup. I like agave since the flavor isn’t so strong.
  • Store leftovers individually wrapped with cling wrap or parchment paper, then store the popsicles in an airtight container or plastic freezer bag.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 8gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 11gFiber: 0gSugar: 9gProtein: 1g
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