Ingredients

1 400ml can coconut cream
1 1/2 cups fresh or frozen pineapple chunks (frozen will help them freeze faster!)
1 lime, zested and juiced
optional: 1 tbsp liquid sweetener (ex. honey, agave nectar, coconut nectar)

Method

1. Add all ingredients to a food processor or high speed blender. Blend until smooth and creamy.
2. Distribute mixture into popsicle molds.
3. Freeze until solid, preferably overnight.

Notes:

1. If you can’t find coconut cream in your grocery store, you can use multiple cans of coconut milk, put them in the fridge, and scoop off the firm cream from the water. Use enough so that you reach the 400ml needed for the recipe. Coconut cream keeps these popsicles creamy, where coconut milk would be more icy and crystalized.
2. If you have any leftover nice cream (depending on the size of your popsicle molds) you can freeze the rest in a container. Scoop it out to enjoy as nice cream or blend it up for an actual piña colada!
3. If you are using plastic popsicle molds, an easy way to get the popsicles out without waiting or tearing out the stick is to run the outside of the mold under hot (not boiling) water for a second or two on each side. The popsicles should slide out without any melting.