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.

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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!