These simple ice pops borrow all the flavors of a classic piña colada—minus the rum. Fresh pineapple, lime juice, and cream of coconut are blended and frozen in ice pop molds for a refreshing summer treat that tastes just like the beloved tiki drink. Cream of coconut (sometimes called creme de coco) is a thick, sweetened coconut product found in the liquor section of most grocery stores near the drink mixers. Its intense coconut flavor gives these ice pops that signature piña colada flavor and rich, creamy texture. Make sure to grab the right coconut product before making these ice pops.
Blend the pineapple, pineapple juice, cream of coconut, lime juice, vanilla and salt on high speed until there are no visible pieces of pineapple left and the mixture is completely smooth, 45 seconds to 1 minute.
Pour the mixture into 10 ice pop molds, filling each with about 1/3 cup of the mixture and leaving a 1/4-inch space at the top of each ice pop mold for the mixture to expand as it freezes. Insert an ice pop stick into each mold. Transfer to a small baking sheet and freeze until the ice pops are solid, at least 6 hours or overnight.
Dip the ice pop molds in a large bowl filled with hot water to loosen. Unmold and serve immediately.
If using an ice pop mold with fewer wells, freeze the ice pops in 2 batches. Store the remaining base in the refrigerator while the first batch freezes.
The ice pops can be stored in the freezer for up to 2 weeks.