5 Ingredients or Fewer

Pina Colada Ice Pops

May 17, 2013
0 Ratings
Author Notes

Four ingredients to shop for, four minutes to make, and with a four-hour stopover in the freezer, you will be transported to a tropical island. Priceless.

Needless to say, you do not need proper ice pop “equipment” to do this, it works great with ice cube trays, mini plastic cups or muffin molds. But if you have kids and 14 bucks to invest, I found the molds to be an infinite source of fun projects and a great way to get your kid to eat fruits. —QueenSashy

  • Makes 6 standard size ice pops
  • 14 ounces fresh pineapple, cut in cubes
  • 1 1/4 cups light unsweetened coconut milk
  • 1/4 cup white granulated sugar
  • 9 maraschino cherries (or candied cherries if making for kids)
In This Recipe
  1. In a blender pure the pineapple. Add the sugar and coconut milk and continue to puree until very smooth. Pour into molds.
  2. Cut the cherries in halves. Drop three cherry halves into each mold and with a skewer gently distribute so that they are visible from outside. Insert wooden sticks. (The pure will be quite firm and you can do it immediately, otherwise freeze for about 20 minutes and then insert sticks.)
  3. Freeze until firm. Place the molds under hot water to remove pops and serve.

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  • Abbie C
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  • QueenSashy
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.