Strawberry Piña Colada Pops

These fruity popsicles quickly come together in a blender, just make sure to set aside at least three hours to let them freeze.


  • 15 ounce can Cream of Coconut cocktail mixer
  • 1 cup unsweetened coconut milk
  • 1 1/2 cups frozen pineapple chunks
  • 24 0unces frozen strawberries in syrup, thawed


  1. Place the cream of coconut, coconut milk, and pineapple chunks in the blender. Puree until the pineapple chunks are mostly blended. Then pour the mixture into popsicle molds about two-thirds full.
  2. Spoon the sliced strawberries out of the thawed syrup and into each popsicle mold, filling it close to the top. Use a popsicle stick to push the strawberries down into the molds to separate them. Then leave a popsicle stick in the center of each pop.
  3. Freeze for at least 3 hours, but up to 5 hours. To un-mold, Flip the popsicle mold over and run the tip of each pop under warm tap water. Then gently pull them out.

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