There's something about the sweet scent of pineapple and coconut that instantly transports me to a sunny beach with a warm breeze. These Summer Pineapple Coconut Pops are the ultimate frozen treat – creamy, refreshing, and just tropical enough to feel like a vacation in a bite.

I first made these popsicles on a whim during a scorching August afternoon, and they've been a seasonal staple ever since. They're a breeze to whip up, kid-approved, and make a deliciously guilt-free dessert you’ll want to keep on repeat all summer long.

With just a few pantry staples and a blender, you’ll be on your way to a batch of creamy, fruity pops that’ll keep you cool and satisfied.

Why You'll Love These Summer Pineapple Coconut Pops

Get ready to fall in love with your new favorite frozen snack. These Summer Pineapple Coconut Pops are not only incredibly refreshing – they’re packed with perks for busy households and health-conscious snackers alike.

First off, they’re ridiculously easy to make. All you need is a blender, a few simple ingredients, and a popsicle mold. No cooking, baking, or babysitting required.

They’re also naturally dairy-free and vegan, thanks to the rich, creamy coconut milk that takes center stage. If you're catering to allergies or dietary restrictions, these pops are a total win.

Budget-conscious? No problem. A can of coconut milk and a bag of frozen pineapple go a long way here. These pops cost just pennies apiece, especially compared to store-bought versions.

And let’s talk kid appeal. These popsicles are a huge hit with little ones – no artificial colors or flavors, just real fruit and natural sweetness. They’re a sneaky way to get more fruit into your kids’ day without a fuss.

Once you make a batch, you'll be hooked. Let’s take a closer look at what you’ll need to get started.

Ingredients Notes

The beauty of these Summer Pineapple Coconut Pops lies in their short ingredient list and the bold flavors they bring. Each element plays a key role in building that perfect tropical bite.

Pineapple is the star of the show. I like to use frozen pineapple chunks for both convenience and texture – they blend up thick and help the pops set faster. You can use fresh pineapple if you have it on hand, just be sure it’s sweet and fully ripe.

Coconut milk gives these pops their creamy base. Look for full-fat canned coconut milk for the best texture and flavor. Light coconut milk works in a pinch, but the result won’t be as rich or satisfying.

Maple syrup (or honey, if not vegan) adds a touch of natural sweetness. Depending on the ripeness of your pineapple, you might not need much – I recommend tasting your mixture before freezing and adjusting as needed.

A splash of lime juice brightens everything up and balances the sweetness. It gives that subtle tartness that makes the tropical flavors really pop.

You’ll also need a blender to get everything smooth and silky, and a popsicle mold to form and freeze your treats. If you don’t have a mold, small paper cups with wooden sticks will do the trick just fine.

How To Make These Summer Pineapple Coconut Pops

Making these pops is a breeze – just blend, pour, and freeze. Here’s how to bring them together step by step.

Start by gathering your ingredients. Add 3 cups of frozen pineapple, 1 can (13.5 oz) of full-fat coconut milk, 2 to 3 tablespoons of maple syrup, and the juice of one lime to your blender. The frozen pineapple gives the mixture a slushy texture right off the bat, which helps it freeze faster and creamier.

Blend everything on high until it’s completely smooth. Depending on your blender, you may need to stop and scrape down the sides once or twice to ensure everything gets incorporated evenly. The texture should be thick but pourable – like a smoothie.

Taste the mixture and adjust the sweetness, adding more syrup or lime juice if needed. Remember, freezing dulls sweetness a bit, so it’s okay if it tastes slightly sweeter than you'd expect at room temperature.

Carefully pour the blended mixture into your popsicle molds, leaving about ¼ inch at the top to allow for expansion. If your molds include sticks, insert them now. Otherwise, freeze for about 30 minutes, then insert wooden sticks once the mixture is firm enough to hold them upright.

Transfer the molds to your freezer and freeze for at least 4 hours, or until fully solid. For best results, let them freeze overnight.

Once frozen, remove the pops by running the molds briefly under warm water to loosen them. Enjoy immediately or store for later!

Storage Options

These pops are perfect for make-ahead snacking and can be stored in the freezer for up to 2 months. Once fully frozen, you can remove them from their molds and transfer them to a freezer-safe bag or container for more space-efficient storage.

If stacking, place a small piece of parchment paper between each pop to prevent sticking. You can also wrap each one individually in wax paper or plastic wrap for grab-and-go ease.

To serve, simply remove from the freezer and let sit at room temperature for 1-2 minutes to soften slightly – they’ll be easier to enjoy without melting all over your hands.

If your pops become frosty or overly icy over time, a quick dip in warm water before eating helps smooth out the texture.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. Once you’ve got the base down, the possibilities are endless.

Want more texture? Stir in some shredded coconut or chopped pineapple after blending for pops with a bit of bite. This adds a fun, chewy surprise in every lick.

Craving something creamier? Add a banana to the blender along with the pineapple for extra body and natural sweetness. It’s a great way to make the pops even more filling.

For an extra flavor punch, try blending in a handful of fresh mint leaves or a splash of vanilla extract. Both pair beautifully with the tropical fruit and make the pops feel a little more grown-up.

You can also swap the pineapple for other fruits like mango, peach, or strawberry. Just keep the ratios the same and adjust the sweetness to match the fruit’s natural flavor.

Feel free to get creative with your molds too – try layering flavors (like coconut on the bottom and pineapple on top) or swirling in a bit of fruit puree for a marbled effect.