This five-ingredient Avocado Pineapple Popsicles recipe is a simple, refreshing summer treat. Creamy avocado blends with sweet pineapple, bright lime, and a touch of agave for naturally sweet, tropical ice pops finished with toasted coconut.
Recipe originally posted July 22, 2021; updated June 6, 2024.
These vegan popsicles capture bright tropical flavor with minimal effort. Ripe pineapple, ripe avocado, fresh lime juice, and agave blend into a smooth base that freezes into creamy, vibrant pops. Toasted coconut on top adds crunch and a coconutty aroma. They are naturally sweet, full of vitamins and healthy fats, and perfect for poolside snacking or casual gatherings.
Ingredients
Pineapple: Use ripe pineapple for the best flavor — fragrant, slightly soft to the touch, and golden in color. Pre-cut pineapple works fine if you prefer convenience.
Avocado: Choose a ripe avocado that yields to gentle pressure for a smooth, creamy texture. Haas avocados are ideal; frozen avocado chunks can be used if fresh aren’t available.
Agave Syrup: A mild, plant-based sweetener that balances pineapple’s tartness. Adjust the amount to your taste or substitute maple syrup.
Lime Juice: Fresh lime juice brightens the popsicles and complements the pineapple and avocado. Rolling the lime before juicing yields more juice.
Toasted Coconut: Unsweetened or lightly sweetened toasted coconut shreds add texture and a toasty finish. Toast unsweetened coconut in a dry skillet over medium heat until golden if you can’t find pre-toasted shreds.
How to Make Pineapple Popsicles
- Blend the Base. Combine the pineapple cubes, avocado, agave syrup, and fresh lime juice in a blender or food processor. Blend until smooth and creamy, about 30–60 seconds. Taste and add more agave or lime if needed.
- Transfer to Molds. Pour the mixture into six popsicle molds, leaving a little headspace to allow for expansion as they freeze.
- Add Toasted Coconut. Sprinkle about 2 teaspoons of toasted coconut on top of each popsicle and gently press so the coconut adheres as they freeze.
- Freeze. Place lids with sticks on the molds and freeze until solid, ideally overnight. To unmold, dip the molds in warm water for 10–20 seconds until the popsicles release easily.
Recipe Variations
Customize these popsicles with a few simple swaps or additions:
- Greens: Add 1–2 handfuls of fresh spinach for a subtle green boost without changing the flavor much.
- Different Citrus: Use lemon or orange juice in place of lime, or combine citrus juices for variety.
- Ginger: Stir in up to 1 teaspoon freshly grated ginger for a warming, spicy note.
- Mango: Replace half the pineapple with mango chunks for a sweeter, more orange-hued pop.
- Berries: Add 1 cup mixed berries for color and a berry twist.
- Mint: Blend in a handful of fresh mint leaves for a cooling, herbaceous accent.
Serving Suggestions
Serve these popsicles straight from the mold for a cool snack or dessert. They’re perfect for summer parties, pool days, or as a light, fruity finish to a casual meal.
Storage Directions
Once frozen, remove leftover popsicles from their molds and wrap each one tightly in plastic wrap, wax paper, or parchment to prevent sticking and freezer burn. Place wrapped popsicles in an airtight, freezer-safe container and store for up to one month.
Frequently Asked Questions
Yes—frozen pineapple works in a pinch, though you may need to add a splash of water to help it blend. Frozen fruit can produce more ice crystals, and you might want to increase the sweetener if store-bought frozen pineapple is less ripe.
They typically take about 4 hours to set, but freezing overnight ensures they are fully firm.
Absolutely. The toasted coconut is optional; try chopped nuts, chocolate chips, or omit toppings altogether if you prefer.
More Refreshing Vegan Recipes
- Strawberry Sorbet
- Banana Ice Cream
- Pineapple Skin Tea
- Banana Mocha Smoothie
- Spicy Watermelon Margarita
Recipe Card
Avocado Pineapple Popsicles
Ingredients
- 2 cups cubed ripe pineapple about half a whole fruit, cored and trimmed
- 1 medium ripe avocado pitted
- 1 tablespoon agave syrup plus more to taste
- 1 1/2 tbsp fresh lime juice or the juice from 1/2 lime
- 1/4 cup toasted coconut shreds sweetened or unsweetened
Instructions
- Add pineapple, avocado, agave, and lime juice to a blender or food processor. Blend until smooth, about 30–60 seconds. Adjust sweetness and acidity to taste.
- Divide the mixture among six popsicle molds, leaving a little space at the top.
- Sprinkle toasted coconut on each popsicle and press gently so it sticks.
- Freeze until solid, preferably overnight. To unmold, dip the molds in warm water for 10–20 seconds and pull the popsicles free.
Notes
Storage Directions: Wrap each frozen popsicle tightly in plastic wrap, parchment, or wax paper, then place in an airtight freezer-safe container. Store up to 1 month.
Pro Tips:
- Blend until completely smooth for the creamiest texture.
- If using frozen pineapple, add a splash of water to help it blend and expect a slightly icier texture.
- Toast coconut in a dry skillet until golden for best flavor.
Enjoyed this recipe? Leave a rating or comment below.