These non-alcoholic Frozen Pina Colada Lollies (popsicles) made with coconut cream and pineapple jelly are fun and easy to make. ‘Dress them up’ with sweets to turn them into cute little lolly folk… Gluten and Dairy Free.
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DON’T LOSE THIS RECIPE… PIN IT FOR LATER…
The story behind my Frozen Pina Colada Lollies
Whether you are a Pineapple and Coconut fan or not, you have to admit, these Frozen Pina Colada Lollies are the cutest!
They have been on the blog a long time (dating back to 2016), but were originally the product of a larder clear-out. The clear out is a twice-yearly ritual when I check ‘best before’ dates and dump everything that should have been used on the kitchen table to be made into something. Anything! I hate waste and when it comes to using stuff up, we sometimes have to get clever. We often use the Masterchef ‘Invention Test’ route to creating marvellous concoctions out of whatever is in the ‘use up’ box.
Back in 2016, I found a pack of pineapple jelly that was three years old… Yes. Really! But somehow, adding fruit and water or using it in a trifle seemed a bit boring! So, it got turned into frozen lollies instead… Specifically, these Frozen Pina Colada Lollies.
Iconic Pina Colada… The combination of Pineapple and Coconut
For anyone new to the world of Pina Colada, let me expand… Pina Colada is an iconic cocktail, that mixes pineapple juice with coconut cream or coconut milk and white rum. Think tropical beaches… sunshine and warmth… drinking from coconuts with a straw… lapping waves and you’re there.
Coconut and Pineapple is a flavour combo we love at Gluten Free Alchemist… with or without the rum. And we’ve combined it in some of our favourite dishes… Hot BBQ Pina Colada Pineapple dessert (you really need to try that one!). And even into a Vegan Pineapple Coconut Coleslaw (no mayo!)
But… What are Frozen Pina Colada Lollies?
Frozen Pina Colada Lollies are pretty much what it says… the iconic combo of pineapple and coconut flavours mixed together into moulds and frozen into ice lollies (or popsicles). But as an extra twist, the lollies use pineapple jelly instead of straight juice… This offers a slightly more robust texture, that is a bit more ice cream meets jelly in one hit.
For extra texture, there’s a little added crushed pineapple too. And the lollies use coconut milk and coconut cream to make the jelly for an all-round Pina Colada flavour. It’s a perfect hot-weather combo… Very tropical and utterly thirst-quenching.
Of course… You may be wondering why they’re pink? I threw in a teaspoon of freeze-dried cherry powder for good measure. Actually… mainly because that needed using up too… But it is entirely optional!!
The difference of language… Ice Lolly vs Popsicle
Sometimes language can be confusing… And as a food blogger, I get interminably twisted up with the variations on food terminology around the world. Whether it’s cookies vs biscuits… biscuits vs scones… courgette vs zucchini… or crisps vs chips. The list it seems, is endless.
So, what of ice lollies? Yep! This too is subject to variation… And while it might be just a humble ice lolly in the UK, head across the Atlantic and no one will know what this post is about! So… for clarity… In the UK these are Frozen Pina Colada ‘Ice Lollies’. But in the…
- US & Canada: Possibly = Pina Colada ‘Popsicles’
- US & Ireland: Possibly = ‘Freezer Pops’
- Australia & New Zealand: Possibly = ‘Ice Blocks’
Can I make Frozen Pina Colada Lollies with rum?
Although the recipe given below is based on the famous pineapple-coconut pairing, but does not contain alcohol, there is no reason why rum cannot be added to Frozen Pina Colada Lollies.
If you want to go all-out Pina Colada cocktail, just substitute a portion of the coconut milk for white rum (Bacardi). Be aware however that the alcohol content will then lower the freezing temperature of the ice lollies. This will make them harder to freeze and easier to melt. With that in mind, go easy on the rum! 100 to 150 ml should be adequate.
In addition, to ensure that the alcohol content remains… Do not add the rum to the saucepan, but wait until the coconut cream has been stirred through and the mixture is cooling. If the rum hits the heat, the alcohol will be evaporated and all will be lost!
Are these Frozen Pina Colada Ice Lollies dairy free?
Absolutely yes! Because they are made with coconut milk and coconut cream, there are no dairy-containing ingredients whatsoever in the base mix. Just be certain that you check any decorations for dietary-safety too.
Where can I buy funky ‘people’ lolly moulds?
The observant will have noticed that the lollies photographed here are not made in standard lolly moulds. Instead, they have been made with funky moulds that have sticks with ‘arms and legs’ to make lollypop men. I love them! And if you want some too, you can grab them from Amazon.
Inspired by these adorable moulds, I got extra excited about decorating my Frozen Pina Colada Lollies and rushed off to the supermarket. Gummy lips, teeth and mushrooms (for hats), along with candy eyes or chocolate chips, make the perfect fun faces. Actually though… A word of warning… Candy eyes do tend to ‘bleed’ when wet. So, if you are making them at home and they are not being eaten as soon as they are ‘dressed’, use chocolate chips.
Ready to make Frozen Pina Colada Ice Lollies?
If you make these super-cute ice lollies (or popsicles) do let me know… Leave a comment below and tell me how it went. It’s always good to hear where my recipes end up.
Thanks, as always, for visiting Gluten Free Alchemist and for reading my post. If you are looking for inspiration, did you know we also have a huge catalogue of gluten free recipes to tempt you… Simply grab a cuppa and head over to our Gluten Free Recipe Book Index to browse.
Other frozen treats we think you’ll love…
Frozen Pina Colada Lollies (Popsicles)
- sharp knife
- small saucepan and hob
- measuring jug
- lolly moulds
Pina Colada Ice Lollies
- 220 ml coconut milk (from a shaken can) (for an alcohol version, part-sub (up to 150 ml max) with white rum)
- 135 g pineapple jelly = approx. 1 pack (the type you usually make with water)
- 1 to 2 tbsp caster sugar optional/to taste
- 1 tsp freeze dried fruit/cherry powder optional
- 250 ml coconut cream the thicker variety (or take additional from a coconut milk can)
- 3 to 4 tbsp chopped pineapple fresh or tinned
- edible candy eyes/chocolate chips make sure gluten and dairy free if necessary
- gummy lips and teeth make sure gluten and dairy free if necessary
- gummy marshmallow mushrooms make sure gluten and dairy free if necessary
- Heat the coconut milk until it is boiling (either in the microwave or in a small saucepan).
- Cut the jelly into pieces and mix with the sugar and fruit powder (if using) in a measuring jug.
- Pour the boiling coconut milk over the jelly and stir well until the jelly and sugar have completely dissolved.
- Add the coconut cream and stir through.
- (If adding white rum, add at this point and stir to combine)
- Allow the mixture to start to cool and thicken (stirring intermittently). It is fine to place in the fridge to speed the process, but be sure to keep an eye and stir regularly.
- Once the mixture has cooled enough that it is beginning to thicken very slightly, add the chopped pineapple and stir through.
- Prepare your lolly moulds and pour/spoon the mixture into them.
- Freeze for 4 to 5 hours (minimum).
- When completely frozen, remove the lollies from the moulds and decorate with sweets to make eyes and mouths and hats (upturned mushrooms).
To stick the sweet decorations to the lollies
- To stick the sweets to the lollies, lay the frozen lollies on a sheet of baking paper (on a baking tray).
- Take a hot skewer and gently touch the surface where the sweet is to stick, to melt a small dot.
- Press the sweets over the melted dots and re-freeze for about 10 minutes to set.
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist