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A plate of pina colada Italian ice pops with fresh pineapple and lime slices.

Piña Colada Italian Ice Pops

Teri & Jenny
These Piña Colada Italian Ice Pops are the perfect delicious, cooling summer treat. They're sweet and creamy and can be made in 20 minutes!
5 from 7 votes
Prep Time 20 mins
freezing 5 hrs
Total Time 5 hrs 20 mins
Course Dessert
Cuisine Amercian
Servings 16
Calories 254 kcal


  • 16 Plastic Italian Ice Pop Sleeves


  • 2 pounds pineapple spears, diced and divided
  • 1 (15 ounces) can unsweetened coconut milk
  • 1/2 (15 ounces) can unsweetened coconut cream
  • 1 (14 ounces) can sweetened condensed milk
  • juice and zest from 2 limes
  • 10 ounces coconut rum optional


  • Dice 1 pound of pineapple spears and set aside.
  • Place remaining pineapple, coconut milk, coconut cream, condensed milk, lime juice and zest, and rum (if using) into the well of a blender and blend until mixture is smooth.
  • Spoon a couple tablespoons of the diced pineapple into each Italian Ice pop sleeve, and using a funnel fill the sleeves with the blended pina colada mixture, leaving about a ½ inch space at the top. Seal. Lay each sleeve onto a baking sheet, in a single layer and place into the freezer. Freeze ice pops for at least 5 hours. Serve.


The ice pops will keep in the freezer for up to 3 months.
When freezing, try to keep the sleeves level and flat so that they freeze in a uniform shape. You don't want any kinks in the sleeve because it makes it hard to eat!
Be sure to leave about 1/2 an inch at the top before you seal the sleeve to leave room for the liquid to expand once it's frozen.
Plastic ice pops sleeves can be purchased HERE. 
Reusable ice pop sleeves can be purchased HERE. 


Calories: 254kcalCarbohydrates: 23gProtein: 3gFat: 13gSaturated Fat: 11gCholesterol: 8mgSodium: 37mgPotassium: 267mgFiber: 2gSugar: 20gVitamin A: 99IUVitamin C: 29mgCalcium: 84mgIron: 1mg
Keyword ice pops
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