Pineapple Coconut Popsicles
Frozen tropical popsicles with creamy coconut milk and bright pineapple chunks, evoking the chill and sweetness of a seasonal bake. This recipe, ready in about 10 minutes, layers fresh pineapple chunks, coconut milk (full fat), honey into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup fresh pineapple chunks
- 1 cup coconut milk (full fat)
- 2 tbsp honey
- 1 tbsp lime juice
- 1/2 tsp vanilla extract
- 2 tbsp shredded coconut (unsweetened)
The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a blender, combine 1 cup fresh pineapple chunks, 1 cup full-fat coconut milk, 2 tbsp honey, 1 tbsp lime juice, and 1/2 tsp vanilla extract. Blend on medium speed for about 45 seconds until smooth and creamy.
- Step 2: Pour the mixture evenly into 6 popsicle molds, filling each about three-quarters full.
- Step 3: Sprinkle 2 tbsp shredded unsweetened coconut evenly across the tops of the molds for a snowy effect.
- Step 4: Insert sticks and freeze the molds upright for at least 6 hours or until completely solid.
- Step 5: To serve, run the molds under warm water for 10 seconds before gently pulling out the popsicles.
