Pineapple Coconut Ice Pops

By Diane Schnier,

                                     Photo: Diane Schnier

The kids, and adults, will love these delicious, wholesome, frozen treats. Liquid stevia works extremely well in these pops, but you can substitute honey (preferably raw) if need be. Just keep in mind that stevia is quite a bit sweeter than honey, so you’ll have to adjust accordingly.


1 heaping cup pineapple chunks (thawed if frozen)
1 cup unsweetened coconut milk (regular – not light)
Half of a ripe banana
8 drops liquid stevia


Blend all ingredients in a blender. Fill individual freezer pop molds and freeze a minimum of 6 houirs or depends on how large the molds are, and how thick the liquid is.


Yield: Makes 4 rectangular (4 ounce) pops, or 5 Star Ice Pops.

When mixing ingredients by hand, mix your ingredients in a measuring cup (as opposed to a bowl) as the spout will make it really easy to pour the contents into the molds. Of course, if you’re blending it all up in a blender, just pour it straight into the molds.

When filling the popsicle molds, leave a little space at the top. As they freeze, the contents will expand.

Also, if the tops “snap” onto the molds, don’t actually snap them on. Just rest them gently on top. This makes it easier to remove the pop from the mold when ready to eat.

In our experience, we needed to make them a little sweeter than I initially thought necessary. In other words, once frozen, some of the sweetness goes away. A few of the purees we made, that tasted just perfect to us when fresh, turned out to be a bit bland after freezing into a pop.

For most of these flavors, I puree the fruit in a blender, then mix into yogurt with a spoon. Alternately, you can put everything in the blender together if it’s easier. You’ll get a smoother pop that way. We like it a little chunky – small bits of fruit & a swirly color, so this is why I don’t add the yogurt to the blender. Up to you.

Recipes: Snacks, Frozen Ice Pops, Fruit, Parve, Kosher

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