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Piña Colada Popsicles

by Jessie Daye

First published: June 21, 2024 | Updated: June 22, 2026
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Piña Colada Popsicles Everyone loves these! Mix in berries or keep it simple with only pineapple. Super refreshing homemade popsicles just in time for summer. I used my favorite @goyafoods coconut water so they are light and absolutely delicious. Make ahead and serve on ice.

To find the Goya products I used near you click here: https://click2cart.com/32760004

And for the recipe please scroll down.

I added one tablespoon of blended blackberries to the sleeve as I filled it with the pineapple mixture. You can mix in any fruit to make a two-toned popsicle.

Piña Colada Popsicles

Author: Jessie Daye
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Ingredients

  • 18 Popsicle Sleeves-Click this link to buy
  • 6 cups pineapple diced and divided (Fresh or Frozen)
  • 1 (11 ounce) boxGoyaAgua de Coco (Coconut water)
  • Approx 1/2 can (7 ounces) unsweetenedGoyaCoconut Cream
  • 1 (14 ounce) can sweetened condensed milk
  • Juice and zest from 2 limes
  • 10 ounces coconut rum optional
  • ** Handful of raspberries blackberries, or mango,blended**(If you would like to swirl in a color)

Method

  1. Cut your pineapple into 1” pieces. Add four cups of pineapple chunks to your blender with Goya coconut water, Goya coconut cream, sweetened condensed milk, lime juice, lime zest, and rum. Blend until mixture is smooth and thick.
  2. Add 6-8 pineapple chunks to each popsicle sleeve, and using a funnel, fill the sleeves with the piña colada mixture. Close shut and lay each sleeve flat on a half baking sheet. Place in the freezer for 5-6 hours. Serve.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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