Description

Coconut lovers will flip for these high protein piña colada popsicles! Made with a creamy combination of coconut milk, pineapple and Coconut Swell Ice Cream, they’re perfectly sweet and a wonderful summertime treat.

Ingredients

Scale

1 14-ounce container Coconut Swell Ice Cream
1 cup frozen pineapple
1 cup light coconut milk
1 tablespoon unsweetened shredded coconut

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Instructions

Place all ingredients together in a high-powdered blender and blend until smooth.
Pour into popsicle molds.
Place in the freezer overnight or until popsicles harden.
To remove popsicles from molds, run under warm water to loosen.
Remove from molds and enjoy!

Notes

If you’re looking for a festive red, white and blue recipe (without any artificial colors!) to make to enjoy on the Fourth of July tomorrow, consider adding blueberries to 1/3 of the popsicle mixture and strawberries or raspberries to 1/3 of the popsicle mixture. Create a festive popsicle by layering the original coconut base, followed by the blueberry mixture and the strawberry mixture for a red, white and blue striped popsicle.

You may increase the amount of shredded coconut in this recipe if you enjoy popsicles with more texture. Omit the shredded coconut if you prefer a completely smooth popsicle.

Consider using full-fat coconut milk for an even creamier popsicle!

Banana lovers may swap frozen banana for the frozen pineapple or use 1/2 cup of each fruit for a coconut, pineapple and banana-flavored treat!