Rumless Pina Colada Popsicles With Coconut Milk
These rumless pina colada popsicles are creamy, cold, and full of pineapple-coconut flavor without any alcohol. They taste like a frozen non alcoholic pina colada in popsicle form. Dark brown sugar and vanilla add a tiny aged-rum-style flavor without using rum.
This is the kind of freezer treat I love having ready in summer. It is kid-friendly, no cook, vegan, gluten free and made with just a few simple ingredients.
If you want the drink version, try my Virgin Pina Colada Mocktail next. For more freezer treats, check out these Sugar Free Popsicle Recipes.
A Quick Look At The Recipe
- ✅Recipe Name: Rumless Pina Colada Popsicles
- 🍽️Serves: 10 popsicles
- ⏰Ready In: 6 hours 10 minutes
- 🔥Calories: 102
- 🥣Main Ingredients: 400 ml coconut milk, 300 g fresh or frozen pineapple, 25 g dark brown sugar, 30 ml fresh lime juice, 5 ml vanilla extract
- ⭐Why You’ll Love It: Creamy rumless pina colada popsicles made with coconut milk, pineapple, lime, vanilla, and dark brown sugar. These virgin pina colada popsicles are vegan, gluten free, no cook, and made for summer.
Important Ingredients
- Coconut milk: Full-fat coconut milk gives the creamiest texture. Light coconut milk works, but the popsicles will be more icy.
- Pineapple: Fresh or frozen pineapple both work. Let frozen pineapple partially defrost before blending.
- Dark brown sugar: This adds sweetness and a deeper flavor that helps the popsicles taste rumless without using alcohol.
- Lime juice: Fresh lime juice keeps the popsicles from tasting too sweet or flat.
- Vanilla extract: Vanilla adds warmth and helps the brown sugar do its job.
See recipe card for exact quantities.
Substitutions & Variations
- Sweeter popsicles: Increase the dark brown sugar to 3 tablespoons.
- Extra tangy popsicles: Add a little more fresh lime juice.
- Canned pineapple version: Drain it fully, use less sugar, and add more lime juice.
- Coconut-forward version: Use granulated sugar instead of dark brown sugar.
- Smoothie-style popsicles: Add a small banana, knowing it will change the flavor.
How to Make Rumless Pina Colada Popsicles
This recipe is simple: blend, pour, freeze, and unmold. Try to keep the mixture smooth without whipping in too much air.
- Add the coconut milk, pineapple, dark brown sugar, lime juice, and vanilla extract to a blender.
- Blend on medium until smooth. Try not to overblend because too much foam can make the popsicles airy.
- Tap the blender container on the counter a few times to release air bubbles.
- Pour the mixture into popsicle molds.
- Add the lid and insert the sticks, leaving about 1 inch showing. If your molds do not have a lid, cover the top with plastic wrap or foil and push the sticks through.
- Freeze for at least 6 hours, or until fully solid.
- Remove from the molds. If they stick, dip the tips of the molds in hot water for about 10 seconds, then gently pull them out.
Recipe FAQs
Why are my popsicles icy?
The most likely reason is light coconut milk. Full-fat coconut milk gives a creamier texture.
Why do they taste bland?
The pineapple may not have been sweet or tangy enough. Add a little more lime juice next time, and make sure you use the vanilla and dark brown sugar.
Why are they too sweet?
This can happen with canned pineapple or very ripe pineapple. Use less sugar and a little more lime juice next time.
Are these vegan?
Yes. They are made with coconut milk and do not contain dairy.
Can I use frozen pineapple?
Yes. Let it partially thaw first so it blends smoother.
Can I use canned pineapple?
Yes, but drain it fully. Reduce the sugar and increase the lime juice so the popsicles do not taste too sweet.
Why are they hard to remove from the molds?
Dip the tips of the molds in hot water for 10 seconds. Then gently pull by the stick while pressing the base.
How to Store Rumless Pina Colada Popsicles
Freeze the popsicles in the molds until solid. Once frozen, remove them and wrap each one in plastic wrap or place them in freezer bags.
They are best within 1 month. Label the bag with the date if you are making them ahead.
If you tried these Rumless Pina Colada Popsicles or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
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Rumless Pina Colada Popsicles Recipe
Rumless Pina Colada Popsicles
Equipment
Ingredients
- 1 ⅔ cup 400 ml coconut milk full-fat preferred
- 2 cups 300 g fresh or frozen pineapple chopped
- 2 tbsp 25 g dark brown sugar
- 2 tbsp 30 ml fresh lime juice
- 1 tsp 5 ml vanilla extract
Instructions
- Combine the coconut milk, pineapple, dark brown sugar, lime juice, and vanilla extract in a blender. If using frozen pineapple, let it partially defrost first.
- Blend on medium until smooth. Try to minimize foaming.
- Tap the blender container on the counter several times to release air bubbles.
- Pour the mixture into popsicle molds.
- If the molds have a lid, place it on before adding the sticks. Insert the sticks until only about 1 inch is showing.
- If the molds do not have a lid, cover the top with a few layers of plastic wrap or aluminum foil to hold the sticks in place.
- Freeze for at least 6 hours.
- Remove from the molds by gently pressing the base while lifting by the stick.
- If using metal or plastic molds, dip the tips in hot water for 10 seconds before removing.
- Store frozen in bags or wrapped in plastic for up to 1 month.
Notes
- Full-fat coconut milk gives the creamiest texture.
- Dark brown sugar and vanilla extract create a flavor that reminds you of aged rum without using alcohol.
- For a sweeter popsicle, increase the dark brown sugar to 3 tbsp / 37 g.
- Granulated sugar can be used instead, but the flavor will taste more coconut-forward.
- If using canned pineapple, drain it fully. Decrease sugar to 1 tbsp / 13 g to 1 1/2 tbsp / 20 g and increase lime juice to 2 1/2 tbsp / 37 ml to 3 tbsp / 45 ml.
- Store wrapped or in freezer bags for up to 1 month.