Ever Craved a Tropical Treat That’s Creamy, Crunchy, and Oh-So-Refreshing?
Imagine biting into a frosty ice pop that tastes like a piña colada with a chocolatey twist—creamy coconut milk, sweet pineapple, and crunchy cocoa nibs all on a stick. Sounds like a summer vacation in every bite, right? That’s exactly what Cocoa Colada Ice Pops deliver! With a perfect 5-star rating from 1 review, these easy-to-make pops are a fun, tropical dessert for hot days, pool parties, or a quick sweet escape. In this blog post, we’ll guide you through every step to create these delightful pops, with tips to make them pop with flavor. Ready to freeze some tropical magic? Let’s dive in!
Overview: Why These Ice Pops Shine
Cocoa Colada Ice Pops combine the creamy sweetness of coconut milk, the juicy tang of pineapple, and the bittersweet crunch of cocoa nibs for a grown-up take on a classic ice pop. They’re quick to prep, require minimal ingredients, and yield 4-6 servings, making them perfect for small gatherings or solo treats.
- Time Requirement: 5 minutes prep, 5 minutes cooking, plus 5 hours freezing. Total: 5 hours 10 minutes.
- Difficulty Level: Easy. Simple blending and freezing make it ideal for beginners.
- Why It’s Special: Serves 4-6, offers a creamy-crunchy texture, and tastes like a tropical cocktail on a stick.
- Health Perks: Pineapple provides vitamin C, and cocoa nibs offer antioxidants, but enjoy these sweet treats in moderation.
Grab your ice pop molds, and let’s create a frosty, tropical delight!
Essential Ingredients
These ice pops use just a few ingredients to pack a big flavor punch. Here’s what you need and why each one matters:
- Coconut Milk (1/2 cup): The creamy base of the pops.
- Why it matters: Adds rich, tropical flavor and smooth texture.
- Substitution: Use full-fat canned coconut milk for best results; avoid light versions for creaminess.
- Sugar (1/3 cup): Sweetens the mixture.
- Why it matters: Balances the tart pineapple and bitter cocoa nibs.
- Substitution: Use maple syrup or agave nectar, but reduce to 1/4 cup to avoid over-sweetening.
- Kosher Salt (Pinch): Enhances flavors.
- Why it matters: Brings out the sweetness and depth of the ingredients.
- Pineapple (1/2 a 4-lb pineapple, peeled and cored): Adds juicy, tropical flavor.
- Why it matters: Provides sweetness and a fresh, fruity taste.
- Substitution: Use 2 cups canned pineapple chunks (drained) or frozen pineapple (thawed).
- Cocoa Nibs (2 tbsp): Add crunch and a hint of bitterness.
- Why it matters: Create texture contrast and a subtle chocolatey note.
- Substitution: Use mini chocolate chips or chopped nuts for a different crunch.
Pro Tip: Use fresh, ripe pineapple for the best flavor, and choose high-quality cocoa nibs for a bold, crunchy contrast.
Step-by-Step Instructions
Making Cocoa Colada Ice Pops is as easy as blending, mixing, and freezing. Follow these steps for a perfect batch:
- Cook the Coconut Mixture:
- In a small saucepan, combine 1/2 cup coconut milk, 1/3 cup sugar, and a pinch of kosher salt.
- Cook over medium heat, stirring occasionally, until the sugar fully dissolves (about 5 minutes).
- Let cool completely at room temperature (at least 30 minutes).
- Tip: Stir gently to avoid creating bubbles in the mixture.
- Prep the Pineapple:
- Roughly chop 3/4 of the pineapple half to yield a heaping 2 cups of chopped pineapple.
- Cut the remaining pineapple into 1/3-inch pieces (about the size of a large corn kernel).
- Tip: Use a sharp knife for clean cuts, and save any extra juice for smoothies.
- Blend the Base:
- In a blender, puree the cooled coconut milk mixture with the 2 cups of roughly chopped pineapple until completely smooth, scraping down the sides if needed.
- Transfer to a large liquid measuring cup with a pouring spout.
- Tip: Blend until no pineapple chunks remain for a creamy texture.
- Add Texture:
- Stir the remaining pineapple pieces and 2 tbsp cocoa nibs into the blended mixture.
- Tip: Ensure even distribution for pops with consistent flavor and crunch.
- Fill the Molds:
- Pour the mixture into four 4-oz or six 3-oz ice pop molds, leaving 1/4 inch of space at the top for expansion.
- Insert ice pop sticks.
- Tip: Tap molds gently to release air bubbles for a smooth finish.
- Freeze and Serve:
- Freeze until solid, 5 hours or overnight.
- Unmold by running the molds under warm water for a few seconds, then enjoy immediately.
- Health Benefit: Pineapple’s vitamin C and cocoa nibs’ antioxidants make this a fun, flavorful treat with a touch of nutrition!
Assembly: Building Your Ice Pops
These pops are all about combining creamy, fruity, and crunchy elements in a portable treat. Here’s how to put them together:
- Blend the Base:
- Puree coconut milk and pineapple for a smooth, creamy mixture.
- Tip: Ensure the coconut mixture is fully cooled to avoid graininess.
- Add Crunch and Fruit:
- Stir in pineapple pieces and cocoa nibs for texture and flavor bursts.
- Presentation Tip: Distribute nibs and pineapple evenly for a balanced look in each pop.
- Fill and Freeze:
- Pour into molds carefully, leaving space for expansion, and insert sticks securely.
- Presentation Tip: Use clear molds to show off the pineapple pieces and cocoa nibs.
Serving Suggestion: Serve straight from the freezer on a hot day, or pair with a tropical smoothie for a full-on beach vibe. Garnish with a sprinkle of extra cocoa nibs for extra flair!
Storage and Make-Ahead Tips
Cocoa Colada Ice Pops are perfect for prepping ahead for summer fun:
- Storing Leftovers:
- Keep pops in their molds or wrap individually in plastic wrap and store in a freezer bag for up to 1 month.
- Tip: Run under warm water briefly to unmold without breaking.
- Freezing:
- Freeze in molds for up to 1 month for best flavor and texture.
- Tip: Label with the date to track freshness.
- Make-Ahead:
- Prepare the coconut-pineapple mixture up to 1 day ahead and refrigerate until ready to pour into molds.
- Freeze pops overnight for the firmest texture.
- Tip: Chop pineapple ahead and store in an airtight container in the fridge to save time.
Recipe Variations
Want to mix things up? Try these fun twists on Cocoa Colada Ice Pops:
- Mango Colada: Swap pineapple for 2 cups chopped mango and add a squeeze of lime juice.
- Chocolate Coconut: Use chocolate chips instead of cocoa nibs and add 1 tbsp cocoa powder to the coconut milk mixture.
- Berry Blast: Replace pineapple with 2 cups mixed berries (strawberries, raspberries) for a berry-coconut pop.
- Boozy Twist: Add 2 tbsp rum or coconut liqueur to the mixture for an adult version (note: may take longer to freeze).
- Nutty Crunch: Swap cocoa nibs for chopped toasted almonds or macadamia nuts.
Quick Prep Tip: Pre-chop pineapple and store in the fridge to speed up prep time.
Conclusion
Your Cocoa Colada Ice Pops are ready to bring tropical vibes to any summer day! With their creamy coconut base, juicy pineapple, and crunchy cocoa nibs, these pops are a refreshing, easy-to-make treat that’s perfect for poolside parties or relaxing at home. Whether you keep it classic or try a fun variation, you’re in for a frosty delight that’s as fun to make as it is to eat. Grab your molds, blend some tropical goodness, and enjoy every chilly bite. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy freezing!
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Cocoa Colada Ice Pops
Description
Imagine biting into a frosty ice pop that tastes like a piña colada with a chocolatey twist—creamy coconut milk, sweet pineapple, and crunchy cocoa nibs all on a stick. Sounds like a summer vacation in every bite, right? That’s exactly what Cocoa Colada Ice Pops deliver! With a perfect 5-star rating from 1 review, these easy-to-make pops are a fun, tropical dessert for hot days, pool parties, or a quick sweet escape.
Ingredients
These ice pops use just a few ingredients to pack a big flavor punch. Here’s what you need and why each one matters:
- Coconut Milk (1/2 cup): The creamy base of the pops.
- Why it matters: Adds rich, tropical flavor and smooth texture.
- Substitution: Use full-fat canned coconut milk for best results; avoid light versions for creaminess.
- Sugar (1/3 cup): Sweetens the mixture.
- Why it matters: Balances the tart pineapple and bitter cocoa nibs.
- Substitution: Use maple syrup or agave nectar, but reduce to 1/4 cup to avoid over-sweetening.
- Kosher Salt (Pinch): Enhances flavors.
- Why it matters: Brings out the sweetness and depth of the ingredients.
- Pineapple (1/2 a 4-lb pineapple, peeled and cored): Adds juicy, tropical flavor.
- Why it matters: Provides sweetness and a fresh, fruity taste.
- Substitution: Use 2 cups canned pineapple chunks (drained) or frozen pineapple (thawed).
- Cocoa Nibs (2 tbsp): Add crunch and a hint of bitterness.
- Why it matters: Create texture contrast and a subtle chocolatey note.
- Substitution: Use mini chocolate chips or chopped nuts for a different crunch.
Pro Tip: Use fresh, ripe pineapple for the best flavor, and choose high-quality cocoa nibs for a bold, crunchy contrast.
Instructions
- Cook the Coconut Mixture:
- In a small saucepan, combine 1/2 cup coconut milk, 1/3 cup sugar, and a pinch of kosher salt.
- Cook over medium heat, stirring occasionally, until the sugar fully dissolves (about 5 minutes).
- Let cool completely at room temperature (at least 30 minutes).
- Tip: Stir gently to avoid creating bubbles in the mixture.
- Prep the Pineapple:
- Roughly chop 3/4 of the pineapple half to yield a heaping 2 cups of chopped pineapple.
- Cut the remaining pineapple into 1/3-inch pieces (about the size of a large corn kernel).
- Tip: Use a sharp knife for clean cuts, and save any extra juice for smoothies.
- Blend the Base:
- In a blender, puree the cooled coconut milk mixture with the 2 cups of roughly chopped pineapple until completely smooth, scraping down the sides if needed.
- Transfer to a large liquid measuring cup with a pouring spout.
- Tip: Blend until no pineapple chunks remain for a creamy texture.
- Add Texture:
- Stir the remaining pineapple pieces and 2 tbsp cocoa nibs into the blended mixture.
- Tip: Ensure even distribution for pops with consistent flavor and crunch.
- Fill the Molds:
- Pour the mixture into four 4-oz or six 3-oz ice pop molds, leaving 1/4 inch of space at the top for expansion.
- Insert ice pop sticks.
- Tip: Tap molds gently to release air bubbles for a smooth finish.
- Freeze and Serve:
- Freeze until solid, 5 hours or overnight.
- Unmold by running the molds under warm water for a few seconds, then enjoy immediately.
- Health Benefit: Pineapple’s vitamin C and cocoa nibs’ antioxidants make this a fun, flavorful treat with a touch of nutrition!
FAQs
1. Can I make these without ice pop molds?
Yes! Use small paper cups or a loaf pan lined with plastic wrap, then cut into squares after freezing. Molds give the classic shape, though.
2. Are these pops healthy?
Pineapple provides vitamin C, and cocoa nibs offer antioxidants, but the sugar makes this a treat. Enjoy in moderation for a sweet pick-me-up.
3. Can I use canned pineapple?
Yes! Use 2 cups drained canned pineapple chunks for the puree and small chunks for texture. Fresh is best for flavor, though.
4. Can I make these vegan?
The recipe is already vegan! Just ensure your sugar and cocoa nibs are vegan-certified if needed.
5. How long do these pops last?
Up to 1 month in the freezer, but best within 2 weeks for optimal flavor and texture.
6. Can I skip the cocoa nibs?
Yes! Omit them for a smoother pop, or replace with mini chocolate chips or shredded coconut for a different texture.