This five-ingredient Avocado Pineapple Popsicles recipe is the ultimate summer treat! Cool off with refreshing and nutritious homemade ice pops, made with wholesome ingredients including fresh pineapple, avocado, lime juice, and agave.
This recipe was written on July 22, 2021. It was updated with additional recipe information on June 6, 2024.
Why buy popsicles when you can make your own easy pineapple pops at home?! This vegan popsicle recipe is bursting with the tropical flavors of ripe pineapple, creamy avocado, zesty lime juice, toasted coconut, and sweetened with a touch of agave syrup. They are vibrant, full of flavor, and great for lazy pool days or festive gatherings.
If you have overripe pineapple, this recipe is a great way to use it! These tropical popsicles are packed with vitamins, healthy fats, and natural sugars, making them the perfect healthy summer indulgence. The best part is that they only take five minutes of hands-on preparation, and the freezer takes care of the rest! For more vegan frozen treat recipes, try my grilled banana and macadamia milk ice cream, pear sorbet, or milkshakes.
Ingredients
Pineapple: For the freshest and most vibrant flavor, choose a ripe pineapple that is fragrant, slightly soft when pressed, and golden-yellow in color. You can also use pre-cut pineapple for easier prep.
Avocado: To ensure it is ripe and creamy, select an avocado that yields slightly when you apply gentle pressure. Opt for Haas avocados for their rich flavor and texture. In a pinch, you can use frozen avocado chunks.
Agave Syrup: This natural sweetener adds a mild, honey-like sweetness to the healthy popsicles. Adjust to taste, using less if the pineapple is extra sweet. Alternatively, swap for maple syrup or vegan honey.
Lime Juice: Fresh lime juice adds a zesty brightness to the avocado popsicles, enhancing the other flavors. Roll the lime on a hard surface before cutting it open to release more juice.
Coconut: You can find an unsweetened brand of toasted coconut shreds in the baking section of the grocery store or toast regular unsweetened coconut shreds at home in a dry skillet over medium heat until golden brown.
How to Make Pineapple Popsicles
- Blend Popsicle Base. Add the pineapple cubes, avocado, agave syrup, and fresh lime juice to a blender or food processor. Blend until creamy, for about 30-60 seconds. Add more lime juice and agave to taste.
- Transfer to Molds. Divide the pineapple mixture amongst 6 popsicle molds, leaving a little space at the top for the pineapple ice pops to expand.
- Add Toasted Coconut. Sprinkle the top of each popsicle with 2 teaspoons of toasted coconut shreds, and gently press them in so they adhere to the popsicles when frozen.
- Freeze. Place the lids with the popsicle sticks onto the molds and freeze the popsicles overnight or until frozen through. When the freeze time is up, remove the popsicles from the molds by dipping them into warm water for 10-20 seconds or until they easily release.
Recipe Variations
Below are a few suggestions of ingredients you can add to this pineapple popsicle recipe to make it your own:
- Veggies: Add 1-2 handfuls of fresh spinach or your favorite green to the pineapple mixture for a sneaky green nutritional boost.
- Citrus: To add a different citrus twist, swap the lime juice for lemon or orange juice, or use a combination.
- Spice: Include up to one teaspoon of freshly grated ginger to add a spicy kick that compliments the other flavors.
- Mango: Replace half of the pineapple with mango chunks for a burst of extra tropical flavor and vibrant orange color.
- Berry: Add one cup of mixed berries (strawberries, blackberries, blueberries) to the pineapple mixture for a colorful hue and berry flavor.
- Mint: Add a handful of fresh mint leaves to the pineapple mixture to give it a refreshing minty kick.
Serving Suggestions
Enjoy this pineapple avocado popsicle recipe straight from the mold for a refreshing anytime treat, whether poolside or celebrating a special occasion! Or serve for dessert at your next backyard barbeque following some of our favorite recipes below:
Storage Directions
Remove leftover popsicles from the molds and wrap each one tightly in plastic wrap or wax paper to prevent them from sticking and getting freezer burn, then place in an airtight freezer-safe container. Store in the freezer for up to 1 month.
Frequently Asked Questions
While I highly recommend fresh pineapple, you can also use frozen pineapple in a pinch. Remember that you may need to add a bit of water to help it blend. Also, refreezing frozen fruit can cause more crystallization than using fresh fruit. You should also expect to use more agave when using store-bought frozen pineapple.
This recipe generally takes about 4 hours to freeze, but freezing them overnight ensures they are fully set and firm.
Absolutely! While the toasted coconut adds a nice texture and flavor to the popsicles, it is not essential. Omit it completely or replace it with another topping of choice, like chopped nuts or chocolate chips.
More Refreshing Vegan Recipes
Recipe Card
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Add the pineapple cubes, avocado, agave syrup, and fresh lime juice to a blender or food processor. Blend until creamy, for about 30 seconds – 1 minute. Add more agave and lime to taste.
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Divide the pineapple mixture amongst 6 popsicle molds, being careful not to overflow the molds.
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Top each of the popsicles with 2 teaspoons of the toasted coconut shreds.
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Freeze the popsicles overnight or until frozen through. Remove them from the molds by dipping the molds into warm water for 10-20 seconds or until the popsicles easily release.
Remove leftover popsicles from the molds and wrap each one tightly in plastic wrap, parchment paper, or wax paper to prevent them from sticking and getting freezer burn, then place in an airtight freezer-safe container. Store in the freezer for up to 1 month.
Recipe Pro-Tips
- Blend Popsicle Base. Add the pineapple cubes, avocado, agave syrup, and fresh lime juice to a blender or food processor. Blend until creamy, for about 30-60 seconds. Sweeten to taste with more agave and lime.
- Transfer to Molds. Divide the pineapple mixture amongst 6 popsicle molds, leaving a little space at the top for the pineapple ice pops to expand.
- Add Toasted Coconut. Sprinkle the top of each popsicle with 2 teaspoons of toasted coconut shreds, and gently press them in so they adhere to the popsicles when frozen.
- Freeze. Place the lids with the popsicle sticks onto the molds and freeze the popsicles overnight or until frozen through. When the freeze time is up, remove the popsicles from the molds by dipping them into warm water for 10-20 seconds or until they release easily.