These paleo and vegan homemade popsicles are named after one of my favorite tropical frozen drinks: the Lava Flow—a frosty piña colada topped off with strawberries!
An easy and healthy tropical frozen treat
This homemade popsicle recipe is inspired by our yearly trips to Hawaii and a popular frosty cocktail: the Lava Flow—a creamy piña colada topped off with a tangy strawberry purée.
Come to think of it, these popsicles are more like Virgin Lava Flows, given that I’ve omitted the rum; in fact, my version’s just made with fruit and coconut milk—perfect for those of you who want to avoid any dairy or added sweeteners.
Of course, if your fruit’s not quite in tip-top shape or if you prefer your desserts to taste a tad sweeter, feel free to add some honey.
The perfect recipe for kids!
If your kids are bugging you for a sweet treat, you can assign them this recipe to make on their own. All they have to do is throw a few simple ingredients into a blender and pour the resulting puree into popsicle molds. The hardest part is waiting patiently for these homemade fruit popsicles to solidify but it’ll be worth it—you’ll all love them!
Ingredients
- Fresh or frozen strawberries: Use the ripest ones you can find! Frozen is the best choice if you don’t have fresh strawberries available. (No strawberries? You can also use mango, peaches, or blueberries instead.)
- Fresh, frozen, or canned cubed pineapple: Personally, I like using frozen pineapple chunks the best because there’s no peeling or cutting and they’re frozen at the peak of flavor. If you use canned pineapple, choose the ones canned in 100% pineapple juice.
- Full-fat coconut milk: I like using Aroy-D, Whole365, or Native Forest brands of coconut milk.
- Fresh or frozen banana: The riper the banana, the sweeter the popsicle!
- Honey (optional)
How to store homemade popsicles
You can keep the popsicles in the freezer for up to 4 months. If the popsicle molds aren’t well-sealed, you can place the whole container in a sealed freezer bag or in an airtight glass container.
More paleo frozen dessert recipes
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
-
Blitz the strawberries in a blender, and transfer the purée to a measuring cup.
-
Rinse the blender, and throw in the pineapple, coconut milk, and banana. (Add the honey, too, if you’re using it.) Blitz until smooth.
-
Grab some popsicle molds and pour in a little of the strawberry purée into the bottom of each mold. Add the piña colada mixture until it reaches ⅔ of the way to the top. Add a little more strawberry purée to each mold, and then top off with the piña colada mixture.
-
Gently insert the popsicle sticks and put the filled molds in the freezer. Chill for 6 hours or until solid.
-
When the ice pops are frozen solid, quickly run them under hot water to loosen them from the molds. Devour immediately!
Frozen popsicles can be stored in the freezer for up to 4 months.
Calories: 98kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Fiber: 1g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
