Ingredients
For the Popsicles:
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- 2 ½ cups fresh pineapple chunks (or canned in 100% juice, drained)
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- 1 cup canned full-fat coconut milk (shake well)
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- 2–3 tablespoons maple syrup or honey (adjust to taste)
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- 1 tablespoon fresh lime juice
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- ½ teaspoon vanilla extract
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- Optional: 2 tablespoons white rum (for an adult version)
For the Chocolate Drizzle:
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- ½ cup dark chocolate chips or chopped chocolate
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- 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