Think Dole Whip flavor, in popsicle form. These Pineapple Popsicles are refreshing and so easy to make. They have just three ingredients, can be made with fresh or frozen fruit, and are incredibly creamy and naturally sweet.

Pineapple popsicles on plate with pineapple.

Pineapple Popsicles

We love popsicles all year round, for sore throats, as easy homemade snacks, and as a yummy fruit option with meals. This pineapple flavor has quickly become a favorite with the kids since it’s just filled with creamy texture and a wonderful pineapple flavor.

We love to make these with thick coconut milk to add creaminess, and the tropical flavor pairs well with the pineapple. See below for more info on swaps and how to make the recipe.

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Ingredients You Need

Here’s a look at the ingredients you’ll need to have on hand to make this easy pineapple popsicle recipe.

  • Diced pineapple: You can use fresh or thawed-from-frozen pineapple to make this recipe. If neither of those are available, you can also use canned pineapple. Just drain the juices off first.
  • Full-fat coconut milk: I use canned coconut milk here to combine with the pineapple to create a super creamy texture. The flavor of coconut also pairs really nicely with pineapple. I typically use full-fat canned coconut milk, but in case you can’t find that, light canned coconut milk or plain or vanilla Greek yogurt will work.
  • Honey (or maple syrup; optional): You can taste the blended mixture and add a little honey (for kids over age 1) or maple syrup to sweeten it as you like. You may or may not need it depending on the flavor of the fruit.

Step-by-Step Instructions

Below is an overview of how to make this recipe so you know what to expect from the process. You’ll want to make these at least 4 hours before you plan to serve them so they have time to freeze into popsicles.

how to make fruit popsicles in grid of 2 images.
  1. Add the ingredients to a blender. Blend until very smooth. Taste and adjust sweetness as desired.
  2. Pour into ice pop sleeves or popsicle molds. Freeze until firm.
  3. Serve cold.

TIP: You can also use slightly thawed frozen pineapple in the blender and serve up the soft-serve like mixture right away for a treat that tastes like Dole Whip.

Pineapple popsicles in mold.

Favorite Popsicle Molds

We love the molds from Zoku and Tovolo, which are super easy to fill and release and hold up really well over time. You can find my full list of popsicle molds to choose the shape and size that’s right for your family.

How to Store

Once the popsicles are fully frozen, you can keep them in the freezer for up to 6 months. If you freeze in popsicle molds without a plastic cover, you can transfer to a freezer bag once fully frozen to keep them fresher.

Hand holding pineapple popsicle.

Best Tips for Success

  • Use fresh or thawed frozen pineapple here according to what you have. To make these with canned pineapple, just drain the liquid off frist.
  • Taste the blended fruit and adjust sweetness with honey or maple syrup as needed.
  • Use coconut milk (the full-fat kind in a can, solid parts only), or Greek yogurt to vary the flavor. The coconut milk or yogurt will make these a little creamy, so they remind me of Dole Whip.
  • Use ice pop sleeves or popsicle molds.
  • Let sit at room temperature for 5-10 minutes to soften slightly or run the popsicle under hot water while still in the plastic mold before serving if desired.

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Pineapple popsicles on plate with pineapple.

Pineapple Popsicles

Think Dole Whip flavor, in popsicle form. These Pineapple Popsicles are refreshing and so easy to make!
5 from 5 votes
Prep Time 5 minutes
Cook Time 0 minutes
Freezing Time 4 hours
Total Time 4 hours 5 minutes
Cuisine American
Course Snack
Calories 74kcal
Servings 8

Ingredients

  • 4 cups diced pineapple (fresh or thawed from frozen)
  • ½ cup full-fat coconut milk (or coconut cream, or plain whole-milk yogurt)
  • 2 teaspoons honey (or maple syrup; optional)

Instructions

  • Measure out the top solids part of the coconut milk. (I save the rest for smoothies.)
  • Add the ingredients to a blender. Blend until very smooth. Taste and adjust sweetness as desired.
  • Pour into ice pop sleeves or popsicle molds. Freeze for at least 4 hours or overnight.
  • Serve cold.

Notes

  • Once fully frozen, keep in the freezer for up to 6 months. If you freeze in popsicle molds without a plastic cover, you can transfer to a freezer bag once fully frozen to keep them fresher.
  • Use fresh or thawed frozen fruit. 
  • Taste the blended fruit and adjust sweetness with honey or maple syrup as needed.
  • Use coconut milk (the full-fat kind in a can, solid parts only), or Greek yogurt to vary the flavor. The coconut milk or yogurt will make these a little creamy, so they remind me of Dole Whip.
  • Use ice pop sleeves or popsicle molds.
  • Let sit at room temperature for 5-10 minutes to soften slightly or run under hot water before serving if desired.

Nutrition

Serving: 1pop, Calories: 74kcal, Carbohydrates: 13g, Protein: 1g, Fat: 3g, Saturated Fat: 3g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 3mg, Potassium: 122mg, Fiber: 1g, Sugar: 10g, Vitamin A: 48IU, Vitamin C: 40mg, Calcium: 13mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    I just made these exactly like the recipe and my mixture looks like it maybe separated? There are small white dots throughout, like the coconut milk solids are separated. Does this seem normal or do I have bad ingredients? Hope it’s just an esthetic thing and still OK to eat. Thanks for any insight!

    1. It’s possible that the coconut milk solids firmed up a little when mixing but it should be totally fine to eat.

  2. 5 stars
    What would you recommend using the leftover coconut liquids for so not to waste? Thanks!

    1. I usually add it to a smoothie. Or look for a smaller can of coconut cream, which is typically 5 oz, as another option.

  3. 5 stars
    This sounds amazing! The picture of the ingredients shows coconut cream but the ingredients list says coconut milk. Are they the same?