Summer is for popsicles. It’s simply the only way to stay alive. Is that dramatic? Yes. But it’s also true! Especially in Los Angeles, where it seems to get and stay hotter each year. While store bought popsicles are fine, I love making my own. It’s so nice to have complete control over what’s going into them. Plus, you can make awesome flavors that you just wouldn’t be able to find in a store! For this recipe, I focused on making popsicles that were both cooling and delicious. And y’know what? I think I crushed it. These pineapple, coconut, cucumber and mint popsicles are creamy, sweet, and so refreshing. They don’t have any added sugar, but they honestly don’t need it. My toddler loves them (which is always a win) and so do I!
How do I make these popsicles?
These popsicles are honestly really easy to make. Just throw some pineapple, coconut, cucumber and mint into a blender. Blend until smooth, then pour it into your favorite popsicle mold. Freeze until solid (I like to freeze overnight, but it could be between 4 and 8 hours), and enjoy!
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Cooling Pineapple, Coconut, Cucumber and Mint Popsicles
Ingredients
- 13.5 oz Coconut cream (1 can)
- 2 cups Pineapple Chopped
- 1 cup Cucumber Chopped
- 1/2 cup Mint Fresh
Instructions
- Add all ingredients to a blender and blend until smooth. Then transfer to your favorite popsicle mold. Add sticks and freeze for 4-8 hours or until solid. Then enjoy!
I love a single step recipe, don’t you? If you make these pineapple, coconut, cucumber and mint popsicles, let me know how you like them in the comments or on Instagram!
Looking for more summer treats? Check out my passion fruit and jasmine sorbet or my goat cheese ice cream with raspberry rosemary swirls!