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Blackberry pineapple coconut ice pops on a plate with ice.

Blackberry, Pineapple and Coconut Swirl Italian Ice Pops

Teri & Jenny
5 from 5 votes
Prep Time 15 mins
Freeze 6 hrs
Servings 20
Calories 181 kcal


  • 20 Plastic Italian Ice Pop Sleeves


  • 2 pounds pineapple spears, diced
  • 1 (15 ounces) can unsweetened coconut milk
  • ½ (15 ounces) can unsweetened coconut cream
  • 1 (14 ounces) can sweetened condensed milk
  • juice and zest from 2 limes
  • 1 pound blackberries


  • Place pineapple, coconut milk, coconut cream, condensed milk, and lime juice and zest into the well of a blender and blend until mixture is smooth.
  • Pour 1/4 of the mixture into liquid measuring cup and remaining ¾ mixture into another measuring cup, cover and refrigerate.
  • Pour blackberries into well of the blender and blend until smooth. Strain mixture through a fine mesh sieve, into the measuring cup with ¼ of the pineapple mixture and stir together.
  • Using a funnel partially fill the sleeves with the pineapple-coconut mixture. Add a few tablespoons of the blackberry mixture and finish filling the sleeves with the pineapple-coconut mixture, leaving about a ½ inch space at the top.
  • Using a long, thin skewer, gently stir the blackberry and pineapple-coconut mixture together to create swirls in each pop. Seal. Lay each sleeve onto a baking sheet, in a single layer and place into the freezer. Freeze ice pops for at least 6 hours. Serve.


Calories: 181kcalCarbohydrates: 21gProtein: 3gFat: 11gSaturated Fat: 9gCholesterol: 7mgSodium: 30mgPotassium: 254mgFiber: 3gSugar: 17gVitamin A: 128IUVitamin C: 29mgCalcium: 73mgIron: 1mg
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