Make a popsicle recipe with coconut and pineapple for a creamy tropical treat. These homemade popsicles are perfect for a hot summer day.
When the heat really kicks in, this is one of those recipes I always come back to.
It blends coconut milk with fruit for a smooth, creamy texture that feels a little more special than your average frozen treat.
I love keeping a batch of these homemade fruit popsicles ready to go.
The kids grab them after playing outside, and honestly, I do the same.
Jump to:
Ingredients
See the recipe card below for measurements and instructions.
- Coconut Milk
- Pineapple
- Mango
- Banana
- Sugar
You can use fresh fruit or canned, depending on what you have on hand. Both work well, and the sweetness can be adjusted to your taste.
Hawaiian Cream Popsicle Recipe
Equipment
- Popsicle Sticks optional
Ingredients
- 14 ounce Coconut Milk
- 1 cup Pineapple diced
- 1 cup Mango diced
- 1 Banana
- 3-4 tablespoons Sugar more or less depending on the sweetness of the fruit
Instructions
- If you are using wooden popsicle sticks soak them in water for about 10-15 minutes. This helps the wooden sticks stay in place and not float to the top.
- Next, blend 14 ounce Coconut Milk(I used lite), 1 cup Pineapple (cut into tidbits), 1 cup Mango, 1 Banana, and 3-4 tablespoons Sugar(depending on the sweetness of the fruit). I used sugar in the raw.
- Pour the mixture into popsicle molds, insert popsicles sticks, and freeze until solid.
Nutrition
Tips for the Best Popsicles
- Use ripe fruit for the best flavor and natural sweetness
- Blend well so the texture is smooth before freezing
- Keep the molds toward the back of the freezer for even freezing
- Let frozen popsicles sit for a minute before eating if they're too firm
How to Store Homemade Popsicles
Homemade popsicles are easy to store, but a couple of small tweaks help them stay fresh and creamy.
Short-Term Storage (Best for Fresh Flavor)
- Leave the pops in the mold until you're ready to eat
- Cover the top with plastic wrap or a lid to prevent freezer smells
- Store flat in the freezer
Use within: 3-5 days for the creamiest texture
Long-Term Storage (After Removing from Mold)
Once fully frozen:
- Remove from molds
- Wrap each popsicle in parchment paper or plastic wrap
- Place in a freezer-safe bag or an airtight container
- Squeeze out as much air as possible
Use within: 2-3 weeks for best taste (they're still safe longer, just less creamy)
Helpful Tips
- Keep them toward the back of the freezer where temps stay consistent
- Avoid stacking unwrapped popsicles (they'll stick together fast)
- If they get icy, let one sit at room temp for just a minute before eating
Final Thoughts
This Hawaiian cream popsicle recipe is one of the easiest ways to make your own pops at home.
The combination of coconut milk, mango, and pineapple gives these pops a smooth texture and a bright, fruity taste that feels perfect for summer.
Once you try making your own popsicles, it's hard to go back to store-bought.
More Frozen Desserts
Cool off with more easy frozen treats you can make at home.
Hi, I'm Katie!
I'm so glad you're here. Want to make something fabulous? I'm here to help!
Becca from It's Yummi!
These popsicles look SO creamy and dreamy! YUM
Katie
Thank you, Becca! <3
rainbow friends
This popsicle is so yummy. I really like it
Claudia
So yummy! That appears to be irresistible.
Katie
Thanks, Claudia 🙂
Julia
I cannot imagine a better combination of tropical flavours!! Though if I did live in Hawaii, I would add fresh guava. 🙂
Katie
Yum, fresh guava would be fantastic! Thanks for stopping by and checking out the recipe 🙂
Natalie
Could I use Coconut Milk from the carton not the can stuff?
Jessy @ The Life Jolie
These sound so delicious. I cannot get enough popsicles and neither can my kids. Can't wait to try these!