These four-ingredient, non‑alcoholic Piña Colada popsicles are easy to make—no cooking required—and perfect for hot summer days. They take just minutes to prepare and freeze into a creamy, tropical treat the whole family will love. Make them for poolside snacking, a backyard BBQ, or a simple after‑dinner dessert.
These creamy Piña Colada popsicles combine coconut and pineapple flavors for a refreshing frozen snack that’s indulgent without alcohol. They freeze firm but still hold a smooth texture thanks to the cream and yogurt.
🍒Review
My son tried these and said: “They taste so refreshing and tropical – I can’t stop eating them!” ⭐⭐⭐⭐⭐
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When I searched for Piña Colada popsicle recipes, many were long or required stovetop preparation. I wanted a simple, no‑cook version, so I created this quick recipe using a Piña Colada drink mix. It delivers classic tropical flavor with minimal effort.
🥘 Ingredient Notes
No cooking is needed—just mix and freeze. The basic ingredients are:
- Pina colada drink mix: readily available in most grocery stores.
- Whipping cream (heavy cream): use 33–36% fat for richest texture.
- Crushed pineapple: drain thoroughly and squeeze out excess liquid.
*See recipe card for exact quantities and servings.
Because it’s summer, I kept this recipe simple—no stove, no blender, just a whisk and molds. The result is an indulgent frozen treat, though there are lighter options if you prefer (see the Weight Watchers version below).
This version is non‑alcoholic, but you can easily adapt it for adults by adding a small amount of rum or rum extract—see variations for details.
📖 Variations & Substitutions
- Alcohol: To make an adult version, add white rum but reduce the same amount of another liquid (for example, reduce whipping cream by the amount of rum added).
- Rum flavor: Add ½ teaspoon rum extract for a boozy flavor without alcohol.
- Pineapple: Fresh pineapple chunks can replace canned crushed pineapple if you prefer.
- Vegan: Substitute coconut cream or canned coconut milk for whipping cream and use dairy-free yogurt; texture may be slightly different.
🔢 WW Points
WEIGHT WATCHERS FRIENDLY VERSION
The lighter version yields eight popsicles at about 2 WW points each. Swap in lighter ingredients for reduced calories while keeping the tropical flavor.
- Use a sugar‑free Piña Colada flavoring or light mix.
- Replace some or all cream with non‑fat Greek yogurt and light coconut milk.
- Reduce the pineapple to limit added sugars.
🔪How to Make Pina Colada Popsicles
- Step 1: Add all ingredients to a large bowl.
- Step 2: Whisk until smooth and well combined.
- Step 3: Pour the mixture into a measuring cup or bowl with a spout for easy pouring.
- Step 4: Fill molds evenly and tap them on the counter to release air bubbles.
- Step 5: Freeze the molds upright until solid, about 8–10 hours. When frozen, run the molds under cold water to loosen and serve.
Expert Recipe Tips
- Drain the pineapple well: Remove as much juice as possible to avoid icy popsicles.
- Whisk thoroughly: Blend cream, yogurt, and mix until smooth for uniform texture.
- Use a pourable container: A measuring cup with a spout makes filling molds neater.
- Tap molds: Tapping removes air for fewer gaps or cracks.
- Leave space: Leave about ¼ inch at the top of each mold for expansion.
- Release with cold water: Cold water helps free popsicles without melting them.
- Stainless steel molds: These freeze faster and release popsicles more easily.
- Taste before freezing: Adjust sweetness or flavor if you try substitutions.
- Label multiple flavors: Use different sticks or labels if you make alcoholic and non‑alcoholic versions.
- Garnish for presentation: Pineapple wedges, cherries, or coconut flakes make them festive.
🥗 What to Eat with Pina Colada Ice Pops
Pina Colada popsicles make a light dessert after summer mains like zucchini lasagna or a creamy chicken bacon ranch pasta salad. They’re a refreshing finish to any warm‑weather meal.
🍽 Equipment
You’ll need popsicle molds and sticks. Stainless steel molds are recommended for faster freezing and easier release, but silicone or plastic molds work fine too.
🌡️Storing
Store popsicles in their molds in the freezer for best results. If removed, run the selected mold under cold water to release a popsicle. They keep best for up to two weeks before becoming icy.
❔ Recipe FAQs
Yes. Canned coconut milk will produce a lighter, slightly icier texture. Whipping cream yields the creamiest result; for a lighter swap use light coconut milk or the Weight Watchers version.
No. A whisk or fork will combine the ingredients fine—no blender required.
Yes. Silicone is flexible and helps release popsicles, though it may take a little longer to freeze.
They hold up better than juice‑based popsicles thanks to the cream, but they will still soften in heat—serve directly from the freezer.
If you want an easy, family‑friendly frozen treat for summer, try this Piña Colada popsicle recipe. If you have leftover Piña Colada mix, consider using it in other mocktails.
🌡️More Popsicle Recipes
- Real Fruit Popsicles (sugar free)
- Coconut Blue Raspberry Popsicles
- Healthy Chocolate Banana Popsicles (WW Friendly)
- Healthy Strawberry Yogurt Popsicle Recipe
If your family loved this recipe, please leave a comment and rating—sharing photos or tagging the creator is a great way to show support.
📋 Pina Colada Popsicle Recipe
Print Recipe
Pin
Equipment
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popsicle molds
Ingredients
- 1 cup whipping cream (NOT whipped cream) 35%
- 1 cup Piña colada mix
- ½ cup Greek yogurt (or sour cream)
- ⅓ cup crushed pineapple, drained
Instructions
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Whisk all ingredients together in a large measuring cup or bowl with a pour spout.
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Pour into popsicle molds and tap on the counter to remove air bubbles.
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Freeze upright until solid, about 8–10 hours.
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Run the molds under cold water to loosen and serve.
Notes
Drain the pineapple really well. Excess liquid leads to icy texture.
Whisk until smooth. Prevent separation during freezing.
Use a pourable container. Makes filling molds easier.
Don’t overfill the molds. Leave space for expansion.
Storage:
Store popsicles in molds in the freezer. They keep best for up to two weeks before texture declines.