• 2 1/4 cups frozen pineapple
  • 1 cup coconut “cream” (see notes below)
  • 6 pitted medjool dates
  • 2 1/2 teaspoons pure vanilla extract


  1. Place all ingredients in a high-speed blender (such as a Vitamix) and process until smooth and creamy.
  2. Transfer mixture to a popsicle mold and freeze.

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Coconut “Cream” is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the Pina Colada Popsicles. You can reserve the liquid water for smoothies. Also, for what it is worth, I always seem to have the easiest time getting the cream from Thai Kitchen brand.

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