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–+ servings

Rumless Pina Colada Popsicles

Creamy pina colada popsicles stacked on a wooden board with pineapple
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.
Marina Sestan
Prep Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 10 minutes
Serving Size 10 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.
    Pineapple and dark brown sugar in a blender for rumless pina colada popsicles
  • Blend on medium until smooth. Try to minimize foaming.
    Blended coconut milk and pineapple mixture in a blender
  • Tap the blender container on the counter several times to release air bubbles.
  • Pour the mixture into popsicle molds.
    Pina colada popsicle mixture poured into red 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.
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