Creamy Pina Colada Pineapple Popsicles
on Aug 01, 2025, Updated May 04, 2026
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Stay cool all summer long with these creamy, refreshing pina colada pineapple popsicles made with real fruit and simple ingredients! These tropical frozen treats are perfectly sweet, creamy, and bursting with pineapple-coconut flavor, perfect for both kids and adults.
If you love the classic flavors of a pina colada, you’re going to love this simple homemade popsicle version. They’re made with frozen pineapple, creamy coconut milk, and Greek yogurt for a smooth, silky texture that feels like a tropical treat. These are perfect for hot summer days, after-school snacks, or keeping stocked in the freezer for a quick, refreshing treat. They’re also easy to customize depending on your sweetness preference!
If you love these pineapple popsicles, you’ll also love these refreshing mango cherry popsicles and creamy frozen strawberry yogurt bars. Have a ton of extra fruits on hand? Turn them into these fun homemade ice pops for a treat your kids will love!
Table of Contents
What You’ll Need
Here is what you’ll need to make these pina colada pineapple popsicles:
- Frozen Pineapples: Naturally sweet, creamy when blended. I prefer using packaged frozen pineapples because they’re frozen at peak sweetness and blend into the perfect texture.
- Canned Full-Fat Coconut Milk: This gives the popsicles their rich, creamy, tropical flavor. Be sure to shake or stir the can well before using.
- Plain Whole Milk Greek Yogurt: Adds creaminess, protein, and a slight tang that balances the sweetness.
- Maple Syrup: Natural sweetness to enhance the pineapple and coconut flavors. Adjust to taste.
- Vanilla Extract: Adds warmth and enhances the overall flavor.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Coconut Milk: For a lighter version, you can use light coconut milk, but the popsicles will be less creamy.
- Greek Yogurt: Can be swapped with dairy-free yogurt for a dairy-free version.
- Maple Syrup: Honey can be used instead (if serving to little over the age of 1), or you can reduce it depending on the sweetness of your pineapple.
Step-by-Step Instructions
STEP 1: Add the pineapple chunks, coconut milk, Greek yogurt, maple syrup, and vanilla to a high-powered blender and blend until completely smooth (Images 1 & 2). You’ll want to blend it well to ensure that all of the pineapple chunks are fully broken down and smooth. Taste the mixture and adjust the sweetness as desired.
STEP 2: Place pineapple popsicle molds (or standard popsicle molds) on top of a baking tray for easy transferring and pour the pineapple mixture evenly into the molds, leaving a little space at the top for expansion (Image 3). Place the molds in the freezer for 3 to 4 hours, or until the bars are completely frozen.
STEP 3: Once frozen, carefully remove the popsicles from the molds and serve (Image 4).
Storage Instructions
Once frozen, store the pina colada popsicles in an airtight, freezer-safe container to prevent freezer burn. If you are using these pineapple popsicle molds, you can keep them stored in these molds until ready to serve.
Tips For Success
- Use a high-powered blender to make sure that the pineapples are fully blended and smooth. I love using this nutribullet blender. You may have to blend in increments and scrape down the sides while blending. If the mixture is hard to blend, add a small splash of juice as needed.
- For the creamiest texture, don’t skip the full-fat coconut milk and Greek yogurt, they’re what give these popsicles that signature pina colada creaminess.
- Taste before freezing and adjust the sweetness depending on your pineapple. Some are naturally sweeter than others!
- I love using these fun-shaped pineapple popsicle molds for these popsicles, but standard silicone popsicle molds or any popsicle mold you have on hand are perfect to use as well!
Recipe FAQs
Yes! If using fresh, you may want to slightly reduce any added sweetener since fresh pineapple can vary in sweetness.
Yes! Mango blends really well with pineapple and coconut for an extra tropical twist.
Other Frozen Treats You’ll Love
Frozen Strawberry Yogurt Bars
Homemade Ice Pops
Mango Cherry Popsicles
Mango Ice Cream Bars
If you tried these Pineapple Popsicles, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Creamy Pina Colada Pineapple Popsicles
Ingredients
- 1 ½ cups pineapple chunks, fresh or frozen
- 1 cup canned full fat coconut milk
- ½ cup full fat plain whole milk Greek yogurt
- ¼ cup maple syrup
- ½ tsp vanilla extract
Instructions
- Add the pineapple chunks, coconut milk, Greek yogurt, maple syrup, and vanilla to a high-powered blender and blend until completely smooth. You'll want to blend it well to ensure that all of the pineapple chunks are fully broken down and smooth. Taste the mixture and adjust the sweetness as desired.
- Place pineapple popsicle molds (or standard popsicle molds) on top of a baking tray for easy transferring and pour the pineapple mixture evenly into the molds, leaving a little space at the top for expansion. Place the molds in the freezer for 3 to 4 hours, or until the bars are completely frozen.
- Once frozen, carefully remove the popsicles from the molds and serve.
Notes
- Use a high-powered blender to make sure that the pineapples are fully blended and smooth. I love using this nutribullet blender. You may have to blend in increments and scrape down the sides while blending. If the mixture is hard to blend, add a small splash of juice as needed.
- For the creamiest texture, don’t skip the full-fat coconut milk and Greek yogurt, they’re what give these popsicles that signature pina colada creaminess.
- Taste before freezing and adjust the sweetness depending on your pineapple. Some are naturally sweeter than others!
- I love using these fun-shaped pineapple popsicle molds for these popsicles, but standard silicone popsicle molds or any popsicle mold you have on hand are perfect to use as well!
