These delicious creamy pineapple popsicles are Dole Whip Perfection! They're basically your favorite Disneyland Dole Whip in popsicle form--perfect for a hot day!
1/2cupfull-fat canned coconut milkmore, if needed*
1-2Tablespoonspure maple syrup or honey
Instructions
Combine. To start, add pineapple chunks, 1/2 cup coconut milk, and syrup/honey into your blender.
Purée until completely smooth and no lumps remain, adding more coconut milk if necessary to blend. Taste and add additional syrup or honey as needed, blending again to combine.
Freeze. Pour the pineapple whip mixture into popsicle mold, insert sticks, and freeze 3-4 hours or until completely firm.
Serve & Store. To release from popsicle mold, run mold under cool water (not warm water or they'll melt!) for a few seconds and use a side-to-side motion to release popsicle from the mold. Store leftover popsicles in an airtight bag or container in the freezer
Notes
Try Them With Lime Juice! For a yummy twist, try adding 1 Tablespoon of fresh lime juice with the other ingredients. The tanginess really plays up the taste of pineapple in these creamy pops! (You can add the lime zest too for a more pronounced lime flavor!)
Can I Use Something Besides Coconut Milk? Pineapple and coconut is one of my favorite flavor combinations, and think it's a GREAT dairy-free option. That said, if you have a coconut allergy, or simply don't like coconut, you can substitute heavy whipping cream instead. It'll still give you the richness you're looking for. I don't recommend regular milk or almond milk, since they tend to give the popsicles a flaky, icy texture. Heavy cream is your best best if you need a substitute!
If you don't have a popsicle mold, you can pour the mixture into small paper cups (3 oz size works best!). Cover the cups with foil or plastic wrap, then poke the sticks through. Place cups on a cutting board or level surface in the freezer and keep in mind that they may take longer to freeze depending on the cup's dimensions.