When the weather gets hot, make some cool and sweet Pineapple Popsicles! Our popsicles are creamy, dairy free, and perfectly sweet and tart. With no added sugars and grain free, these will make you feel good, too!
This summer has gotten pretty hot already, but we’re cooling off with some delicious homemade Pineapple Popsicles.
Since these have a bit of coconut milk in them, I couldn’t decide what I wanted to name them: creamy pineapple popsicles, coconut pineapple popsicles,…
But I decided that calling them just regular Pineapple Popsicles would be perfect. These are dairy free, grain free, and have no added sugars.
These pineapple popsicles have a bit of creaminess from the canned coconut milk that I used in this recipe, but I’ve been thinking about trying this out with the Silk Half and Half! I bet that would be really yummy, too.
I have plenty of yummy plans with the Silk heavy cream as well! So stay tuned for that, I’m excited to create some recipes with dairy free heavy cream.
Read more for tips on how to make our dairy free popsicles!
How to make pineapple popsicles
Our pineapple popsicles have the perfect balance of sweet, tart, and creaminess!
These don’t have any added sugar beyond what’s in the canned pineapple, so try to find the canned crushed pineapple that is just packed in juice, not syrup (although I’m not sure that crushed pineapple comes in anything but juice).
For some uncooked pineapple recipes, I like using canned pineapple vs. fresh pineapple because fresh pineapple has the enzyme bromelain in it that can cause tingling on your tongue that some people don’t like.
Here are the steps to make the popsicles, it’s easy! The full recipe card is at the end of the post:
- Place all of ingredients in a small blender or Nutribullet and blend until smooth. It will get a little bit frothy, which is nice for the popsicles.
- Pour into the popsicle mold and freeze until fully frozen through, at least 4 hours.
Pineapple has some tartness of its own, but I felt like these had even better flavor with a bit more tartness from fresh lemon juice.
We also added a little bit of vodka to the popsicles keeps them from freezing very hard. This does not contribute any significant amount of alcohol to the recipe, but you can leave it out if you don’t want to add it. Your popsicles will just be more hard.
I had read somewhere several years ago about using vodka in popsicles and ice creams to keep them soft and to reduce ice crystals, but I can’t even remember where I’d seen it initially.
But I’ve been using it every time I make popsicles and ice cream and it helps!
If you decide that you don’t want to use vodka in your popsicles, I’d recommend using a silicone popsicle mold to make it a little easier to get them out of the mold (keep reading for my thoughts on different molds!).
What popsicle molds should I use?
I use these popsicle molds from Norpro, they make good sized popsicles and they look nice. These popsicle molds hold about 1/3 cup of liquid in each well.
The only problem I have with these molds is that the lid is kind of hard to remove once the popsicles are frozen through. The lid holds the sticks in place, so if the sticks aren’t all adjusted the same, that also makes it hard to get the lid off!
I still like our popsicle mold, but might choose something else if I had to get another one. There are similar shaped molds that are made with silicone that are probably easier to get out (the lid is silicone, too, making it easier).
Lots of great options for popsicle molds! If I bought another set, I’d go with a silicone popsicle mold set as long as it is sturdy.
Check out our other dairy free frozen treat recipes!
- Caramel Cookie Dough Ice Cream Sandwiches (GF DF)
- Dark Chocolate Fudgesicles
- Pomegranate Chia Popsicles
- Pineapple Popsicles
- Strawberry Mango Popsicles
- Peppermint Chocolate Chip Nice Cream
- Homemade Mocha Ice Cream
- Chocolate Nice Cream
Pineapple Cream Popsicles (Dairy Free)
- Add all the ingredients to a small blender or Nutribullet and blend until a smooth puree.
- Pour into popsicle molds. This filled 6 wells of our larger popsicle mold that hold roughly about 1/3 cup each.
- Freeze until completely frozen through and solid (at least 4 hours).
- Keep the popsicles stored in the popsicle mold if is has a lid, or remove them all and store them in an airtight container or freezer bag in the fridge.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist