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Coconut Pineapple Pops

 Coconut Pineapple Pops
There's a taste of the tropics in these shivery sensations that pair pineapple with coconut pudding. With these sunny color and creamy texture, these pops just might be your hottest fresh-from-the-freezer treat!
14 ServingsPrep: 10 min. + freezing


  • 1-1/2 cups cold 2% milk
  • 1 can (8 ounces) unsweetened crushed pineapple
  • 1 can (6 ounces) unsweetened pineapple juice
  • 1 teaspoon coconut extract
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 14 freezer pop molds or14 paper cups (3 ounces each) and wooden pop sticks


  • In a blender, combine milk, pineapple, pineapple juice and extract;
  • cover and process until smooth. Pour into a bowl; whisk in pudding
  • mix for 2 minutes.
  • Pour 1/4 cup into each mold or paper cups. Top molds with holders. If
  • using cups, top with foil and insert sticks through foil. Freeze
  • until firm.
  • Yield: 14 servings.
Nutritional Facts: One ice pop equals 56 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 96 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch.