Kirbie's Cravings

Piña Colada Ice Pops

photo of two Piña Colada Ice Pops on a plate

I’ve been a bit obsessed with coconut lately, which inspired me to want to try making Piña colada popsicles, even though I’ve never even tried making the drink.

Luckily, I had all the ingredients on hand and even made myself a big tall drink too with some of the leftovers. This tropical ice pop is perfect for summer. And if you want to make them kid friendly, you can just leave out the rum.

overhead photo of two Piña Colada Ice Pops

In addition to using pineapple juice, I decided to fill the ice pops with fresh pieces of pineapple. It also gave me an excuse to test out this OXO pineapple slicer I got (OXO provided it to me for free as part of their blogger outreach program). I had been super curious about this tool.
photo of pineapple slicer
At first, I was worried my pineapple was too small, as the top of the pineapple was smaller than the circumference of the slicer. But it ended up being just perfect. While the initial top slice also included the outside pineapple skin, the rest of the pineapple fit just perfectly so that no excess pineapple was wasted.

photo of pineapple rings

The pineapple slicer needs some manpower. But it really does perfectly slice up all the pineapples in a pretty easy motion. You just insert the slicer and twist until you reach the bottom. When you remove your slicer, the pineapples have been sliced and cored. It eliminates the need to first cut off all the skin and then slice your pineapple. I’ve never used any other pineapple slicer, so I don’t know how this one compares to others, but it did what it was advertised to do and Mr. K loves using it.

I really enjoyed how these turned out. Sweet and tropical with just a little bit of booze.
Piña Colada Ice Pops

Piña Colada Ice Pops

Servings: 4 -6
Prep Time: 10 minutes
Course: Dessert
Cuisine: American
This tropical ice pop is perfect for summer. And if you want to make them kid friendly, you can just leave out the rum.


  • 1 cup pineapple juice
  • 1 cup coconut cream I found mine at Trader Joe. This is not the same as coconut milk
  • 3 tbsp rum
  • about 1/2 cup of fresh pineapple chunks


  • Blend pineapple juice, coconut cream and rum in blender. Add fresh pineapple chunks to ice pop molds and pour in the pina colada mix. Freeze for several hours until set and remove according to manufacturer instructions.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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8 comments on “Piña Colada Ice Pops”

  1. Ooo this looks lovely. I love pineapple and coconut together! I’ve always been too intimidated to core and peel my own pineapple, but that OXO tool looks pretty nifty.

    • I usually have my husband peel and slice, but we’ve never cored before. I didn’t even know there was a tool for it until now. Now I’m excited to be able to have these perfect pineapple slices that look like the ones in the cans.

  2. Great idea! Think of all the possibilities! Margarita ice pops too? 🙂

    • I was thinking of that! I’ve done sangria so far and now pina colada, margarita definitely sound like a good one.

  3. I have the Vacu Vin version (metal instead of plastic), and yes, it takes some elbow grease to use it. I think there would be some waste if you have a large pineapple. Sometimes I forget that I have the slicer, so I don’t use it as often as I could.

    • Our pineapples were medium-sized and the OXO one was wide enough so that it cut very very close to the skin. I loved that no pineapple was wasted. Wow, you have such a collection of fruit tools! Btw, I bought the strawberry one you recommended. Haven’t had a chance to use it yet, but I love how cute it is!

  4. These look absolutely amazing! I’ll definitely be trying these this summer x

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