My kids LOVE when I make different popsicles, take them out of the moulds and bag them up so we have multiple flavours on hand. A highlight of my summers growing up was popsicles, homemade or store-bought, and this adds a fun element to our days here. They feel really special when they can open the freezer to multiple options of popsicles to share with their friends, and I’m happy everyone is getting nourishing, inexpensive treats!
I came across these moulds on Amazon. Now some people like the ones that come with plastic bases/sticks, but I don’t have time to be chasing those down. I’d much rather get a big box of wooden popsicle sticks so the kids can be sent outside for snack (no mess inside!) and just chuck their sticks into the bushes. This also lets me use the mould multiple times as I can store the popsicles in bags in the freezer.
I’ve got a little surprise coming – my first eBook! Hopefully, you’ll see that in June, and it includes 4 of our favourite popsicle recipes. For now, I wanted to share this recipe as well as Berry Cream Popsicles.
This recipe is one of my favourites because it doesn’t use any fresh ingredients. You just need a can of pineapple (any cut will do, as long as its in juice) and a can of coconut milk or cream. This gives you perfect creaminess without any dairy so you can accommodate allergies. As much as we looooove our cows here, it’s nice to just crack open a can and be done.
With the moulds linked above, I find I need about 3 full cups of “smoothie” to fill them. I like that they are bigger than most moulds I’ve seen, and it also has 10 at once which is helpful with the number of kids around here. This Pina Colada recipe makes just a touch more than needed and while you could just let a kid drink it down, I won’t tell if you add a shot a rum if you’re making these in the evening and have a little cocktail.
Dairy Free Pina Colada Popsicles
- 19 oz can of pineapple tidbits, chunks, or rings in juice 540ml
- 14 oz can full fat coconut milk or coconut cream* 400 ml
- A little bit of sugar, honey or maple syrup optional, to taste
- Dump pineapple and coconut milk into a blender. Blend until combined.
- Pour the mixture into the popsicle mould.
- It should be thick enough to just pop the sticks in, but my mould doesnt have a lid so if the mixture isnt thick enough, I put it in the freezer, set a timer for an hour, then pop the sticks in. You will think you will remember…you wont!
- When frozen solid, they're ready to enjoy.
- To remove a popsicle, run the mould under hot tap water, or let it sit at room temp for about ten minutes, then gently pull the popsicle loose.
- You can always take them all out and pop into a bag in the freezer, so the mould is free to make other popsicles.