I’m a 3 ingredient recipe fan. If I can grab 3 items from my pantry to make something amazing, I’m all about it. This pineapple coconut popsicles recipe was created because I wanted to try out my new popsicle molds. Truth.
But, once we tried these deliciously simple popsicles, I was in heaven. They reminded me of paletas I used to eat in northern NJ when I was little. I never liked the coconut ones until I was older; I have a new paleta palette. Heh.
With a can of crushed pineapple, a can of coconut milk, and some honey for good measure, you can have these popsicles ready to eat in about 4 hours. A proper icebox cake takes about 8 hours to freeze, so I’ll take that 4 hour time limit with pride.
I highly suggest using a popsicle mold for these, even though you could probably pour the mixture in disposable cups and be fine. They just feel fancier with a mold. Most molds are affordable; you can even find them at the dollar store.
The Coconut Milk Decision
There are two kinds of coconut milk you can use for this recipe – sweetened and unsweetened. The popsicles taste great with either one, so you decide the sweetness you desire. I will say the unsweetened coconut milk produces a more refreshing popsicle, will the sweetened milk creates a more dessert like pop.
Also, this pineapple coconut popsicles recipe requires a blender. It’s a straight up dump-blend-pour recipe, so make sure your blender is handy, clean, and ready.
Ready to make this recipe? Let’s go!
Pineapple Coconut Popsicles
6 servings/prep time: 5 minutes/ total time: 4 hours, 5 minutes
1 13 ounce can coconut milk
1 20 ounce can crushed pineapple, drained
1/2 cup honey
Special equipment: 6-count Ice Pop Mold
Place all 3 ingredients in blender. Blend together for 30 seconds.
Equally pour blended mixture into popsicle molds. Place in freezer.
Allow molds to freeze for at least 4 hours.
Serve and enjoy!