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Pineapple popsicles on ice, served with a glass of pineapple juice and tropical garnishes

Pina Colada Pops

Pina Colada Pops recipe turns the classic tropical cocktail into a creamy, refreshing popsicle you can make ahead and keep on hand for sunny days. Built with real pineapple and coconut cream (plus an optional splash of rum for adults), these pops are easy to blend, freeze and customize—try a sprinkle of toasted coconut or a charred pineapple wedge for extra depth. Perfect for poolside gatherings, summer desserts or a simple, nostalgic treat from your freezer.

Ingredients

10-12 servings:

1 pound (455g) fresh pineapple chunks

1/2 cup (120ml) coconut milk

1/2 cup (120ml) water

1/3 cup (80ml) rum

1/4 cup (50g) sugar

1/2 teaspoon orange bitters

Instructions

Step 1

Soak wooden pop sticks in a glass of warm water for at least 30 minutes.

Step 2

Blend all ingredients until smooth and sugar is dissolved. Strain through a wire mesh strainer and skim any excess foam from the top of the mixture.

Step 3

Divide mixture between ice pop molds.

Step 4

Insert pop sticks and freeze for 4 hours or until completely solid.

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