Pina Colada Popsicles {Vegan!} |

Pina Colada Popsicles {Vegan!}

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 say hello to these Pina Colada 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. But now I’ve got something that everybody can enjoy. Well, almost everybody. These Pina Colada Popsicles do have a teeny tiny bit of rum in them. Because heck, it wouldn’t be a Pina Colada without the rum, right? So maybe if you’re under a certain age you shouldn’t be eating these. Everyone else can just dig right in.

Pina Colada Popsicles {Vegan!} |

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 as well. Seriously, don’t skip this part.

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



Pina Colada Popsicles {Vegan!}

Yield: Makes 10-12 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 juices from the can), 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 1-2 hours, before inserting wooden popsicle sticks or dowels. Continue to freeze until completely solid, at least 6 hours more.
  2. Once the popsicles are completely frozen, remove them from their molds (you can run a little warm water over the molds to help remove the popsicles) and place them on a wax paper-lined baking sheet. Transfer the baking sheet to your freezer until you're ready to dip the popsicles.
  3. Toast the coconut in a small dry skillet over medium heat until some of the coconut is starting to brown and it smells fragrant, about 2-3 minutes. Remove from the heat and set aside.
  4. 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.
  5. Working with one popsicle at a time, dip it in the melted chocolate and then place it back on your wax paper-lined baking sheet. Sprinkle immediately with some of the toasted coconut. Continue until all the popsicles are dipped and coated with coconut. The chocolate will set up almost instantly once it contacts the frozen popsicles, so you can enjoy these right away. Or place the baking sheet back in your freezer until you are ready to eat them. You can transfer the dipped popsicles to ziplock freezer bag once they are completely hardened for longer storage.

25 comments on “Pina Colada Popsicles {Vegan!}”

  1. 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!)

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

  3. 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!

  4. 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!

  5. 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!

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

  7. 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!

  8. Such a yummy looking popsicle! Love this flavour!

  9. I want this!! They look so amazing!

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

  11. 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.

  12. Pingback: Vegan Desserts? Here’s Some Yummy & Easy Sweets! (Recipe Roundup Series) | Diet, Yoga, Energy

  13. I love these soooooooooo much!! Totally happenin’ this summer.

Leave a Reply

Your email address will not be published. Required fields are marked *