Pina Colada Sangria Popsicles: creamy coconut milk, chunks of pineapple, and a splash of white wine for an adults only twist. Bring on summer!
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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.
The "cook time" listed is actually the freeze time that it takes for the popsicles to become solid.
If you opt for a sweet wine, you may want to reduce the simple syrup to accommodate for the sweetness of the wine.
The recipe calls for 2 TBSP of simple syrup. Extra simple syrup can be used for iced coffee or tea, lemonade, cocktails or any other cold beverage you may want sweetened. To make mix 1 cup of water with 1 cup of sugar in a small sauce pan. Heat over medium heat, stirring until the sugar has dissolved. Remove from heat and allow it to cool completely. Store leftovers in an airtight container in the fridge.