Recipe: Pina Colada Pops

Put this traditional tropical drink on ice

Credit: Flickr/jamieanne


It’s the perfect blend of pineapple and coconut in a popsicle

This cold treat ups the fun factor on a traditional cocktail

Cool and creamy, with a hint of rum, or not — what fun as a frozen pre-dinner drink!

This delicious recipe comes from the book Perfect Pops: The 50 Best Classic & Cool Treats by Charity Ferreira (published by Chronicle Books, 2011).


  • 1-1/4 cups pineapple juice

  • 1/2 cup coconut milk

  • 3 Tbsp. rum (optional)

  • 3 Tbsp. sugar


  1. In a medium bowl, whisk together the pineapple juice, coconut milk, rum and sugar until well blended.
  2. Pour the mixture into ice-pop moulds and insert the sticks.
  3. Freeze until firm, at least 
8 hours or up to 1 week.
  4. To unmould the pops, 
run hot water over the outsides of the moulds for 
a few seconds, then gently pull on the sticks.

Makes 4 to 6 frozen pops.

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.