Piña Colada Popsicles
Prep time
Total time
Serves: 8-10
  • Pineapple
  • 1 cup (165 g) chopped fresh pineapple (make sure it is ripe!)
  • 1 - ½ -Tbsp (22.5 ml) white rum (I love Malibu, which is vegan and gluten-free) Note: nix this step if you want to make a kid friendly popsicle
  • Popsicles
  • 1 - 14-ounce (414 ml) can coconut cream (or sub full fat coconut milk)
  • 3 tbsp (37 g) organic cane sugar (or sub maple syrup)
  • 1 cup (165 g) rum-soaked pineapple (see above)
  1. Add pineapple to a small mixing bowl and top with white rum. Toss to coat and let set for 5-10 minutes, stirring frequently to infuse the flavor.
  2. In the meantime, combine coconut cream and sweetener of choice in a blender and blend on high for 1 minute to fully incorporate. Then slightly drain excess rum (in my opinion, you should totally not let that go to waste - have a sip!) and add pineapple to blender. Pulse gently a few times to incorporate - you want there to be pieces of pineapple in the popsicles.
  3. Add the mixture to a popsicle mold (this is my new favorite) and add popsicle sticks. Freeze until firm - about 4-6 hours. To remove from molds, let thaw slightly by setting at room temperature for 10 minutes, or dipping in warm/hot water to help loosen.
  4. Enjoy immediately or store leftovers well covered in the freezer for up to 2 weeks.
Recipe by fitlife.tv at https://fitlife.tv/perfect-pina-colada-popsicle-recipe-for-pina-colada-season_original/nutrition/