Get ready to experience a taste of the tropics with these Vegan Piña Colada Popsicles! Bursting with the amazing flavors of coconut and pineapple, these frosty and creamy treats are a delicious, easy and healthy way to beat the heat!
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Why you’ll love this recipe
- Tropical paradise: Bursting with the refreshing flavors of pineapple and coconut.
- Creamy texture: Smooth and velvety, these popsicles are a delight to savor.
- Healthy indulgence: Completely plant-based and non-alcoholic, perfect for all ages.
- Easy peasy: Simple ingredients and minimal prep time make this recipe a breeze.
Tools
- Popsicle molds: Essential for shaping these delightful treats. If you don't have molds, small paper cups or small glasses work too.
- Blender: To effortlessly combine the ingredients into a creamy concoction.
- Popsicle sticks: For that iconic popsicle experience.
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
- Pineapple chunks — Packed with sweetness and tropical vibes.
- Coconut milk — Adds creamy richness to the popsicles.
- Lemon juice — Adds a zesty kick to balance the flavors.
- Vanilla extract — Elevates the taste with its warm undertones.
- Sweetener of choice — Adjust to your desired level of sweetness.
- Shredded coconut — Optional, but adds a delightful crunch.
How to make these Vegan Piña Colada Popsicles
Blend the ingredients: In a blender, combine the pineapple chunks, coconut milk, lemon juice, vanilla extract, and sweetener. Then, blend until smooth and well combined.
Pour into molds: Pour the blended mixture into popsicle molds, leaving a small amount of space at the top.
Sprinkle shredded coconut: This step is optional, but you can add some shredded coconut on top before freezing.
Insert sticks: Place the popsicle sticks into the molds, making sure they are centered.
Freeze: Transfer the molds to the freezer and freeze for at least 8 hours, or until the popsicles are completely frozen.
Substitutions & Variations
- Creaminess: Swap coconut milk with coconut cream for an even richer texture.
- Sweetener: Use maple syrup, sugar, monk fruit, erythritol, agave nectar, or stevia as alternatives to sweeten the popsicles.
Storage & Freezing
Store your popsicles in an airtight container in the freezer for optimal freshness and enjoy within 3-4 weeks for the best taste.
Tips for success
- Extra creaminess: Go for canned full-fat coconut milk or coconut cream for ultimate creaminess.
- Prevent ice crystals: Ensure your popsicle molds are dry before pouring in the mixture to prevent ice crystals from forming.
- Use high-quality ingredients: Opt for fresh, ripe fruits and quality coconut milk to enhance the flavor and texture of your popsicles.
- Adjust sweetness to taste: Taste your mixture before freezing and adjust the sweetness level as needed. Also, keep in mind that freezing can dull the sweetness slightly, so a slightly sweeter mixture is ideal.
- Release carefully: To unmold your popsicles without breaking them, run warm water over the outside of the molds for a few seconds before gently pulling on the sticks.
Frequently Asked Questions
Absolutely! Just adjust the sweetness accordingly.
Definitely! Get creative with your fruit combinations for endless flavor possibilities.
Yes, feel free to tweak the sweetener to suit your taste preferences.
Aim for at least 8 hours to ensure they're completely set and ready to enjoy.
Absolutely! Add diced pineapple or other fruits for added texture and flavor bursts.
More Vegan Dessert recipes to try
Recipe
PIÑA COLADA POPSICLES
INGREDIENTS
- 2 ¼ cups fresh pineapple chunks, (320 g)
- 1 cup coconut milk*, unsweetened, (220 g)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 5 tablespoon sweetener of choice, adjust the amount to taste
- 2 tablespoon shredded coconut
INSTRUCTIONS
- Blend the ingredients: In a blender, combine the pineapple chunks, coconut milk, lemon juice, vanilla extract, and sweetener. Blend until smooth and well combined.
- Pour into molds: Pour the blended mixture into popsicle molds, leaving a small amount of space at the top.
- Sprinkle shredded coconut: This step is optional, but you can add some shredded coconut on top before freezing.
- Insert sticks: Place the popsicle sticks into the molds, making sure they are centered.
- Freeze: Transfer the molds to the freezer and freeze for at least 8 hours, or until the popsicles are completely frozen.
- Unmold and enjoy: To release the popsicles, run warm water over the outside of the molds for a few seconds. Gently pull on the sticks to remove the popsicles and enjoy.
NOTES
- I used canned full-fat coconut milk. The creamier the coconut milk, the creamier the popsicles will be. You can also use coconut cream for an even richer texture or regular coconut milk for a lighter, less creamy result.
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
- Nutrition facts based on monk fruit as sweetener.
NUTRITION
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