Coconut and pineapple ice lollies recipe

(No ratings)

Our coconut and pineapple ice lollies are healthier and cheaper than shop-bought lollies and you only need four ingredients plus your chosen decorations.

Coconut and pineapple ice lollies
(Image credit: Future)
  • Vegan
Preparation Time15 mins plus freezing
Cooking Time5 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories131 Kcal7%
Saturated Fat9 g45%
Fat11 g16%
Carbohydrates7 g3%

These coconut and pineapple ice lollies are the perfect cheap and easy treat for the whole family.

Customise the toppings and make them with your kids ready for a sunny day or afternoon treat. Kids can help blitz the ingredients for the lollies and pour them into moulds. There are only three steps in the method and they have an initial freeze overnight. Consider prepping them ahead up to this stage and then finish off the decoration with your kids the next day. 


  • 400ml tin coconut milk
  • 425g tin pineapple pieces in juice
  • Zest and juice of 1 lime
  • 90g (3oz) frozen raspberries

For the decoration:

  • 175g (6oz) vegan dark chocolate, broken into pieces
  • 1tbsp coconut oil
  • 3tbsp desiccated coconut, plus extra for sprinkling

You will need:

  • 10 ice lolly moulds and sticks




  1. Put the coconut milk, pineapple pieces and their juice, lime zest and juice, and raspberries into a blender. Blitz until smooth then divide evenly between the moulds. Insert the sticks and freeze for 12 hrs.
  2. Once set, remove from the moulds and return to the freezer on a lined baking tray.
  3. Melt the chocolate and coconut oil in a heatproof jug set over a pan of simmering water. Once melted, stir in the desiccated coconut and dip each lolly in. Shake off the excess chocolate then sprinkle over more coconut. Return to the freezer to set for 15 mins before serving.

Top tips for making coconut and pineapple lollies

Most dark chocolate is vegan but check the packet before you buy to be sure. You can swap for milk chocolate if you’d prefer a sweeter coating. 

Can I use fresh pineapple for these lollies?

Yes, you can swap the tinned pineapple for fresh ripe pineapple if you prefer. If the mixture looks a little thick when you blend it, add a couple of tablespoons of water to the mixer.

What can I use instead of lolly moulds?

If you have a silicone ice cube tray, you could make mini pops using this. Use trimmed, thick paper straws instead of lolly sticks. 

How to remove ice lollies from the mould?

You could brush the mould with a little coconut oil before pouring in the mixture to help loosen it once frozen. You can also dip the mould very quickly in warm water to make it easier to pull the lollies out. 

Profile picture of Jessica Ransom
Jessica Ransom

“I love the combination of coconut and pineapple because it reminds me of a pina colada. Consider making a batch of adult-only lollies and add a splash of rum to the mix!” 

Once you have a set of moulds you can make homemade lollies every week!

Ice Lolly Moulds 9 - View at Amazon

Ice Lolly Moulds 9 - View at Amazon

This set includes lolly sticks so there’s no need to buy wooden ones too. It also comes with a small funnel to make it easier to pour in the mixture. They are easy to clean and use and also come with a tray to keep them upright in your freezer drawer. 

Explore more of our ice lolly recipes if you want some different flavour combinations. Read all about the best foods to cool you down on a hot summer day. You might also like these no-bake desserts.

Rose Fooks
Deputy Food Editor

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.

With contributions from