Boozy Chocolate Coconut Piña Colada Popsicles

Sometimes we sit around the office and the conversation goes like this: “You know what I love? Piña coladas.” “Me too! You know what would be even better? Piña colada popsicles.” “Totally! But you know what would make them EVEN BETTER? Dipping them in chocolate!” “OMG Yes! And coconut!” “YES!!!” “I promise, no bottles of sauvignon blanc were harmed in the brainstorming of this cocktail/dessert.

MORE: Sangria-Inspired Popsicles Made from Grocery Store Ingredients


Piña Colada Popsicles

  • Serves 6-8
  • Prep Time: 10 minutes plus freezing time
  • Cook Time: 10 minutes plus time to set


  • 1 14 oz. can Coconut Milk
  • Juice of 2 Limes
  • 3 Tbsp White Rum
  • 1/4 cup Confectioners Sugar
  • 1 ½ cups Pineapple Chunks
  • For the Dip
  • 1 cup Semisweet Chocolate Chips
  • 1 Tbsp Coconut or Vegetable Oil
  • ½ cup Shredded Coconut


  • In a blender, combine the coconut milk, lime juice, rum, confectioners sugar, and pineapple. Blend until completely smooth. Pour into popsicle molds and freeze until completely solid, I suggest overnight.
  • Melt the chocolate in a non-reactive bowl in the microwave at 30 second intervals. Stir in the vegetable oil and set aside to cool for a few minutes.
  • Carefully dip the popsicles in the chocolate, and then immediately sprinkle with shredded coconut. Arrange on a baking sheet lined with wax or parchment paper. Place in freezer to chill for 5 minutes to set before serving.
Chocolate Covered Piña Colada Popsicles

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