Pina Colada Popsicles {Vegan!}

  • Pina Colada Popsicles {Vegan!}
  • Pina Colada Popsicles {Vegan!}
  • Pina Colada Popsicles {Vegan!}
Posted on August 27, 2014

Guess what? It’s still August people! So I’m going to squeeze in one more frozen treat before summer slips away.

Now, let’s be clear. I love fall. In fact, it’s my favorite season. But I’ll embrace fall when it’s the proper time. So nothing pumpkin flavored will pass my lips or be cooked in my kitchen for at least another week. I’m living in the moment and right now that moment is still summer. So popsicles!

I made a record amount of ice cream this summer. So I apologize to all you vegans out there who were getting bombarded with dairy. Sorry/not sorry. But now I’ve got something that everybody can enjoy. Well, maybe not everybody. These Pina Colada Popsicles have a teeny bit of rum in them. Because heck, it wouldn’t be a Pina Colada without the rum! So maybe if you’re under a certain age you shouldn’t be eating these. I’ll repeat: sorry/not sorry.

Like most popsicles, these are a cinch to make. If you can push the button on your blender (I’m sure you can!) then you can make these. The most agonizing part is waiting for them to freeze.

Coconut milk and a banana give these popsicles their creaminess. And pineapple chunks, pineapple juice and a splash of rum make these a truly tropical treat. And since I can never leave well enough alone, I decided to dip them in dark chocolate and sprinkle on a little toasted coconut. Because that makes them extra cute and we all know that cute food tastes better!

If you are keeping these strictly vegan, make sure to check the labels on your chocolate because not all brands are vegan.



Pina Colada Popsicles {Vegan!}

Yield: Makes 10-14 popsicles, depending on your mold

Pina Colada Popsicles {Vegan!}


  • 1 banana
  • 1 (14 ounce) can full fat coconut milk
  • 1 (20 ounce) can pineapple chunks in juice
  • 3 tablespoons sugar
  • 1/4 cup rum
  • 1/2 cup shredded coconut
  • 8 ounces dark chocolate, chopped
  • 1 tablespoon coconut oil


  1. In your blender, combine the banana, coconut milk, pineapple chunks (AND all the juice), sugar and rum on high until smooth. Divide the mixture evenly between your popsicle molds. Transfer to your freezer and allow the popsicles to partially set (about 1 1/2 to 2 hours) before inserting wooden sticks or dowels. Continue to freeze until completely solid, at least 6 hours.
  2. Dip the popsicles. First toast the shredded coconut in a small dry skillet over medium heat until some of the shreds are starting to brown and the coconut is fragrant, about 2-3 minutes. Remove from the heat and set aside. In a small heavy bottom saucepan heat the chopped chocolate with the coconut oil over medium heat, stirring frequently, until the chocolate is completely melted and smooth. Remove from the heat and set aside for about 10 minutes to cool slightly. You may want to transfer the melted chocolate to a narrow container (like a drinking glass) for easier dipping.
  3. While you are waiting for the chocolate to cool, remove the popsicles from their molds (a little warm water can help with this) and place them on parchment paper lined baking sheets. Keep the popsicles in the freezer until you are ready to dip them.
  4. Working with one popsicle at a time, dip it in the melted chocolate and place back on your parchment paper-lined baking sheet. Sprinkle with toasted coconut. Continue until all the popsicles are dipped. The chocolate will set up almost instantly once it contacts the frozen popsicles, so you can enjoy these right away. Or place them back in your freezer for later (you can transfer them to ziplock freezer bags once they are completely hardened).


  • I love fall flavors, but have been trying to hold out too! I was super excited the other day when I noticed the pumpkin beers had come out, but then resisted buying any because it’s not even Labor Day yet. Thanks for sharing this summery recipe…It’s definitely more fitting for the DC weather (high of 90 today!)


    • Yes, it’s crazy hot here too! Definitely still popsicle weather!

  • So awesome Liz! We’ve still got a ton of summer left here, so these better be happening here soon!


    • Oh it’s soooo hot here in Seattle this week! Popsicles all the way!

  • Liz, these look so fabulous! It’s still blazing hot here so these popsicles are totally fitting. While I don’t want summer to end, I do feel a little yearning for sweater weather :)


    • Thanks, Amy. It’s definitely not fall here in Seattle, so I need lots of popsicles and ice cream. And then will cover all the eating up with a big sweater….HA HA!

  • This looks amazing! Even walking to the grocery store gets me all hot and sweating. This would be a welcome treat when I get home!


    • Thanks! I hope you get a chance to make them….and cool off!

  • The weather is still steaming hot here in Florida so I could use one of these popsicles to cool down. I love that you dipped them in chocolate and coconut!


    • Thanks Ashley! Crazy hot here too still!

  • Wow!! I could eat two or three..or four! Delish!


    • Oh yeah, I totally had way more than one! Why limit yourself!

  • These popsicles look amazing, Liz! Your recipes are always so creative and beautiful. I love the flavor of these cuties! Definitely a great recipe for the last few days of summer!


    • Thank you for the wonderful compliment Gayle! Cheers to savoring summer! XO

  • Such a yummy looking popsicle! Love this flavour!


    • Thanks, Katrina!

  • I want this!! They look so amazing!


    • Thanks, Zainab!

  • These look great! However, I now have that Pina Colada song in my head! :0


    • Ha ha! Sorry about that! Now it’s in my head too, so I guess we are even!

  • Hello Liz!
    It is starting to warm up here in Australia, so time to get new ideas for ice cooling treats. Your Pina Colada Popsicles looks so yummy.


    • Thank you, Anita! I hope you enjoy them!

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