- with Pineapple, Coconut & Chocolate Drizzle
Cool off with these creamy piña colada popsicles made with pineapple, coconut milk, and a delicate chocolate swirl—perfect for summer parties, BBQs, and backyard get-togethers!
☀️ A Taste of Summer Vacation in Every Bite
Is there anything better than a frozen treat that instantly makes you feel like you're on a beach vacation? These Pineapple Piña Colada Popsicles with a chocolate drizzle are everything you love about a tropical cocktail—sweet pineapple, creamy coconut, and a hint of lime—blended and frozen into a dreamy popsicle.
The texture is smooth and creamy
The texture is smooth and creamy, with a bold tropical flavor that melts in your mouth. Then comes the fun part—a light swirl of chocolate drizzle across the top, just enough to add a pop of flavor and that extra “wow” moment when you serve them.
Gone within 10 minutes.
We served these at a family cookout last July—gone within 10 minutes. Kids loved them. Adults asked for boozy versions. And someone (me) had to stash one in the back of the freezer for later.
These frozen pops are your new favorite way to chill.
Whether you’re hosting a summer gathering, prepping for a holiday weekend, or just want a refreshing treat for those 90-degree afternoons, these frozen pops are your new favorite way to chill.
📋 RECIPE AT A GLANCE
| Detail | Time / Amount |
|---|---|
| Prep time | 10 minutes |
| Freeze time | 6–8 hours |
| Drizzle time | 5 minutes |
| Total time | About 8 hours |
| Yield | 10 popsicles |
🍍 Ingredients
For the Popsicles:
- 2 ½ cups fresh pineapple chunks (or canned in 100% juice, drained)
- 1 cup canned full-fat coconut milk (shake well)
- 2–3 tablespoons maple syrup or honey (adjust to taste)
- 1 tablespoon fresh lime juice
- ½ teaspoon vanilla extract
- Optional: 2 tablespoons white rum (for an adult version)
For the Chocolate Drizzle:
- ½ cup dark chocolate chips or chopped chocolate
- 1 teaspoon coconut oil (optional – makes the drizzle smoother)
🛠️ Essential Tools
- Blender or food processor
- Popsicle molds (silicone or BPA-free plastic)
- Popsicle sticks
- Microwave-safe bowl or small saucepan (for melting chocolate)
- Parchment-lined baking sheet or plate
🧊 How to Make Piña Colada Popsicles with Chocolate Drizzle
Step 1: Blend the Piña Colada Base
In a blender, combine the pineapple chunks, coconut milk, maple syrup or honey, lime juice, and vanilla extract. Blend until smooth and creamy.
Taste and adjust sweetness if needed. Stir in white rum if making an adult version.
💡 Tip: If using canned pineapple, make sure it’s drained well to avoid an icy texture.
Step 2: Fill the Popsicle Molds
Pour the blended mixture into your popsicle molds, leaving about ¼ inch of space at the top to allow for expansion as they freeze.
Insert the sticks and tap the mold gently to remove air bubbles.
❌ Don’t overfill! It can cause the pops to overflow or freeze unevenly.
Step 3: Freeze Until Solid
Transfer the molds to the freezer and freeze for at least 6–8 hours, preferably overnight for best texture.
Step 4: Unmold the Pops
To remove the popsicles, run the outside of the mold under warm water for about 10–15 seconds, then gently wiggle the sticks to release.
Place them on a parchment-lined baking sheet or chilled plate for drizzling.
Step 5: Melt the Chocolate
In a small bowl, melt the chocolate chips with the coconut oil (if using) in the microwave in 20-second bursts, stirring each time until smooth. You can also melt over low heat on the stovetop.
Step 6: Drizzle with Chocolate
Using a spoon or small piping bag, drizzle a thin squiggle of melted chocolate over the tops of the popsicles. This is decorative—not a coating—so a little goes a long way.
Return popsicles to the freezer for 10–15 minutes to set the drizzle.
✨ Optional Garnish: Sprinkle with shredded coconut or lime zest before the chocolate sets.
🌈 Ingredient Variations & Customizations
✅ Make It Vegan:
- Use maple syrup instead of honey
- Choose dairy-free chocolate for the drizzle
🍹 For Adults:
- Add 1–2 tablespoons white rum for a boozy piña colada version (too much can affect freezing)
🍓 Add Fruity Variations:
- Substitute part of the pineapple with mango or banana
- Swirl in raspberry puree for a colorful twist
- Stir in shredded coconut for texture
🍽️ How to Serve
These popsicles are perfect for:
- Backyard BBQs and birthday parties
- Fourth of July, Memorial Day, or Labor Day events
- Tropical-themed dinners
- Poolside snacks or late-night summer treats
Serve them over crushed ice on a tray, or stack in a chilled platter with lime wedges and coconut flakes for an Instagram-worthy moment.
❄️ Storage Tips
- Wrap individual pops in parchment or plastic wrap
- Store in an airtight container in the freezer
- Best eaten within 2 weeks for freshest flavor and texture
🙋 Frequently Asked Questions
Can I use canned pineapple?
Yes, just make sure it’s packed in 100% juice, not syrup. Drain well before blending.
My pops are icy. What went wrong?
Make sure to use full-fat coconut milk and avoid adding watery fruits or juice beyond what’s called for.
I don’t have a popsicle mold. Any alternatives?
Try using small paper cups or silicone muffin molds. Insert sticks after 1 hour of freezing so they stay upright.
Can I skip the chocolate?
Totally! These are delicious plain or dressed up—your call.
💬 Let’s Make Summer Sweeter
Whether you keep them classic or go wild with toppings, these Piña Colada Popsicles with Chocolate Drizzle are sunshine in frozen form.
They’re tropical, creamy, and always a crowd-pleaser—perfect for hot weather and very chill vibes.
🌴 Tried them? Snap a photo, tag me @yourhandle, or leave a comment with your twist!
📌 Don’t forget to Pin this recipe so it’s ready when your next heatwave hits.
Other Popsicle recipes, sure you will enjoy
Raspberry Popsicles > These delightful frozen treats are bursting with fruity flavor and a hint of sweetness.
Blueberry Popsicles. > when it comes to flavor and vibrant hues, it's hard to resist the allure of Blueberry Popsicles.
Homemade organic berry fruit popsicles.> These refreshing pops are made with fresh berries and organic yogurt, and they're perfect for a hot summer day.
Print
Piña Colada Popsicles with Pineapple, Coconut & Chocolate Drizzle
- Total Time: 0 hours
- Yield: 8 servings 1x
Ingredients
For the Popsicles:
-
- 2 ½ cups fresh pineapple chunks (or canned in 100% juice, drained)
-
- 1 cup canned full-fat coconut milk (shake well)
-
- 2–3 tablespoons maple syrup or honey (adjust to taste)
-
- 1 tablespoon fresh lime juice
-
- ½ teaspoon vanilla extract
-
- Optional: 2 tablespoons white rum (for an adult version)
For the Chocolate Drizzle:
-
- ½ cup dark chocolate chips or chopped chocolate
-
- 1 teaspoon coconut oil (optional – makes the drizzle smoother)
Instructions
In a blender, combine the pineapple chunks, coconut milk, maple syrup or honey, lime juice, and vanilla extract. Blend until smooth and creamy.
Taste and adjust sweetness if needed. Stir in white rum if making an adult version.
💡 Tip: If using canned pineapple, make sure it’s drained well to avoid an icy texture.
Pour the blended mixture into your popsicle molds, leaving about ¼ inch of space at the top to allow for expansion as they freeze.
Insert the sticks and tap the mold gently to remove air bubbles.
❌ Don’t overfill! It can cause the pops to overflow or freeze unevenly.
Transfer the molds to the freezer and freeze for at least 6–8 hours, preferably overnight for best texture.
To remove the popsicles, run the outside of the mold under warm water for about 10–15 seconds, then gently wiggle the sticks to release.
Place them on a parchment-lined baking sheet or chilled plate for drizzling.
In a small bowl, melt the chocolate chips with the coconut oil (if using) in the microwave in 20-second bursts, stirring each time until smooth. You can also melt over low heat on the stovetop.
Using a spoon or small piping bag, drizzle a thin squiggle of melted chocolate over the tops of the popsicles. This is decorative—not a coating—so a little goes a long way.
Return popsicles to the freezer for 10–15 minutes to set the drizzle.
✨ Optional Garnish: Sprinkle with shredded coconut or lime zest before the chocolate sets.
- Prep Time: 10 minutes
- Cook Time: 6 - 8 hours freezing
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