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Pina Colado Icy Poles

Pina Colado Icy Poles

Prep Time 10 mins
Course Breakfast, Dessert, Snack
Servings 6


  • 1/2 cup sugar
  • 1/3 cup water
  • 1 400g Aussie Frozen Fruit Pineapples
  • 1/2 cup mint (firmly packed)
  • 2 fresh limes, juiced
  • 1/2 cup coconut water
  • 1 cup Greek yoghurt
  • 1 Tbsp caster sugar
  • 1 Tbsp water


  • Stir sugar and water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil, then cool.
  • Place pineapple, mint, lime juice, coconut water and cooled sugar syrup in a high-speed blender and blend until combined (consistency should be like soft serve).
  • Pour into six large popsicle moulds, filling to about 2cm below the rims, and freeze until surface is set (1½-2 hours).
  • Meanwhile, whisk Greek yoghurt with caster sugar and water until combined. Pour on top of the frozen pineapple mixture to just below rims. Insert popsicle sticks and freeze overnight.
  • Dip moulds in hot water to remove popsicles, and keep frozen on a tray lined with baking paper until ready to serve.


  • Pops will keep frozen for 2 weeks.
  • Replace Greek yoghurt with a non-dairy yoghurt for a vegan alternative
Keyword Australian Pineapples, Frozen Pineapples