Pina Colada Sangria Popsicles: creamy coconut milk, chunks of pineapple, and a splash of white wine for an adults only twist. Bring on summer!
***This post is not sponsored, but some of the links within this page are affiliate links. The price you pay does not change, but I may make a small commission based on your purchase. Thank you for supporting the businesses that support Renee Nicole’s Kitchen.***
Nothing screams summer vacation like sitting poolside with the sound of ocean waves rolling in the background and frothy blender drinks topped with little paper umbrellas. It’s like having an indulgent dessert in a glass.
This pina colada sangria popsicle is kind of like one of those treats. It’s cold and refreshing with creamy coconut, sweet chunks of pineapple, and an adults only white wine twist. It’s also the third installment in my summer adults-only popsicle series.
The best part of these popsicles is that you can indulge in flavor without a lot of guilt. The recipe calls for fat-free canned coconut milk and wine instead of rum, which not only reduces the calories but it makes them freeze up better too. I call that a pool-side win!
Pina colada sangria popsicles, like most in this series, are fairly simple to make. Unlike most things from my kitchen, this recipe comes mainly from canned ingredients: crushed pineapple and coconut milk.
Using crushed, canned pineapple in it’s own juice is simply easier than using fresh. A fresh pineapple must be peeled, chopped, then ran through the blender in order to get the right consistency. The clean up alone takes more time than making these popsicles with canned pineapple.
The coconut milk is also canned, but you can also opt for the carton version if it’s what you keep around. My preference is Thai Kitchen’s lite coconut milk. It’s a lighter version of their classic and works great for this recipe.
Since coconut milk doesn’t have an intense coconut flavor, we enhance it with just a bit of coconut extract. A little goes a long way when working with extracts, and 1/2 tsp is enough to balance out the pineapple and coconut flavors.
Next up is the simple syrup which, unlike sugar, dissolves in cold liquids. It’s great not only for this recipe, but also for things like iced tea and lemonade. The recipe calls for 2 TBSP and the instructions are in the recipe notes.
Last up is the adults only twist: the white wine! I opted for a dry sauvignon blanc because I had it on hand. However, I can see this working with any type of white wine, from chardonnay to moscato. If you do choose a wine that is sweet, taste it before adding the simple syrup and adjust the sweetness as needed.
For mixing purposes, I like to use a 4 cup measuring cup with a pour spout. Trying to pour chunky pineapple into small popsicle molds can get messy, but swapping into a cup with handle and pour spout makes a world of difference!
To assemble the pina colada sangria popsicles combine all the ingredients in your measuring cup and stir to mix thoroughly. Carefully pour into your molds and add the sticks or lids, depending on your popsicle mold. Place in the freezer overnight for a minimum of 8 hours and enjoy!!
FYI: If you are following the series, you’ll notice that this recipe makes a larger quantity than the previous two. Based on reader advice I tried filling my molds a bit more, on the theory that they will expand into the handle. It worked, so I have expended this recipe accordingly.
If you like this recipe, don’t forget to PIN or YUM it for later! Also, check out the previous options in this series: Raspberry Mango Wine Popsicles and Spiked Lemonade Popsicles. See you in two weeks for the next installment in the series!
Pina Colada Sangria Popsicles
Pina Colada Sangria Popsicles
- 1 cup plus 2 TBSP canned crushed pineapple packed in juice
- 1/2 cup plus 1 TBSP lite canned coconut milk
- 1/2 cup plus 1 TBSP dry white wine
- 2 TBSP simple syrup (see notes)
- 1/2 tsp coconut extract
- In a container with a pour spout lid combine the crushed pineapple, canned coconut milk, dry white wine, simple syrup, and coconut extract.
- Carefully pour the mixture into your popsicle molds. Add the lids and/or sticks.
- Place in the freezer and allow to chill overnight, a minimum of 8 hours.
Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.
14 Comments on “Pina Colada Sangria Popsicles”
I love you already. Seriously. This is brilliant!
Evan Kristine you are welcome to come over anytime for one of these popsicles!
OH YES! This just screams summer vacation, I need one of these. They look incredible
Haha! Love your reaction Dahn! I’m happy to share, but it’s probably easier to make them yourself!
I saw your post on Instagram and I came to check out the recipe!! Looks amazing!!
Thanks Ludmilla! Glad to have you stopping by!
This recipe is right up my alley. How could you go wrong by combining pina coladas and sangria AND popsicles? I’d love one right now.
You can’t go wrong!! Haha!
Oh my, oh yes, I LOVE me some adult popsicles!
Thanks Karly!! Me too!
Oh my god these are so cute! I love the adult-twist to them too haha. Can just imagine eating one of these while sitting by a pool and getting some sun. Which sucks a teensy little bit because it’s winter and freeeezing where I am right now. 😛 Bring on the summertime fun!! Thanks also for your tips about using the canned pineapple!
Thanks Laura! I speak from experience when I say that these are in fact pretty awesome when you are sitting poolside in the sun! Even if you are stuck in winter now, the flavor of these can take you straight to the tropics of your dreams!
What kind of coconut milk did you use?
I used the full fat canned coconut milk. I haven’t tested it with any of the fat free versions.