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Coconut Cream Popsicles With Vanilla Bean And Malibu Rum

  • Serves: 8
  • Prep Time: 10 min
  • Cook Time: 5 min
  • Calories: 201
Coconut Cream Popsicles With Vanilla Bean And Malibu Rum next to an open coconut

This boozy (or not) vegan coconut popsicle recipe is hands down the best way we know of to beat the summer heat.

Vegan, Boozy Pineapple-Coconut Popsicles—Uh, Yes Please!

Summer is all about finding ways to beat the heat. And these coconut cream and pineapple popsicles will do exactly that. Our favorite thing about these booze filled treats is that they can easily be made very family-friendly—just be sure to skip the Malibu rum! They’re delicious either way.

coconut cream, malibu rum, pineapple juice coconut shreds and vanilla bean
coconut split open

Boozy Popsicles With All Our Favorite Summer Flavors

It’s no surprise that our favorite summer dessert starts with all our favorite ingredients. For this recipe you’ll want to grab these 5 things. Just make sure to skip the Malibu rum in any of the popsicles that kids will get to enjoy!

  • Coconut cream
  • Vanilla extract
  • Shredded coconut
  • Sugar
  • Pineapple juice
  • Malibu rum (optional)
Coconut Cream Popsicles With Vanilla Bean And Malibu Rum in a popsicle mold
Coconut Cream Popsicles With Vanilla Bean And Malibu Rum

How To Make Homemade Popsicles

These coconut cream popsicles have so many things going for them—the only drawback to homemade popsicles is that you have to wait for them to freeze. We recommend you just go ahead and make a second batch before your first one runs out, that way you are never without this delicious summer treat! Here’s how to make them:

  1. Heat the coconut cream and the sugar. Stir until sugar is dissolved.
  2. Pour mixture into a heatproof bowl and place in the refrigerator until cooled.
  3. Split vanilla bean if using down the center lengthwise and scrape into the bowl.
  4. Add shredded coconut, pineapple juice & Malibu rum.
  5. Pour mixture into 8 popsicle molds and place in the freezer until frozen.
  6. Carefully remove popsicles from the mold and enjoy!
Coconut Cream Popsicles With Vanilla Bean And Malibu Rum
Coconut Cream Popsicles With Vanilla Bean And Malibu Rum

Tools You’ll Need:

More summer treats

Coconut Cream Popsicles With Vanilla Bean And Malibu Rum next to an open coconut

Warm Weather + Popsicles Forever

Once these coconut popsicles make it into your regular rotation, we want to hear all about it! Remember to snap a photo, post it to Instagram for us and the rest of the world to see! If you do, tag @themodernproper or #themodernproper so that we can see them too!

Coconut Cream Popsicles With Vanilla Bean And Malibu Rum

  • Serves: 8
  • Prep Time: 10 min
  • Cook Time: 5 min
  • Calories: 201

Ingredients

  • 1 Can coconut cream
  • 1 Vanilla bean, scraped
  • 1/2 cup Finely shredded coconut
  • 1 cup Sugar
  • 1 1/4 cup Pineapple juice
  • 3/4 cup Malibu rum (optional)

Method

  1. In a small sauce pan combine the coconut cream and the sugar.
  2. Bring to a simmer over medium high heat. Stir until sugar is dissolved, about 5 minutes.
  3. Pour mixture into a heatproof bowl and place in the refrigerator until cooled, about 15 minutes.
  4. Using a small paring knife, split vanilla bean down the center lengthwise and scrape into bowl.
  5. Add shredded coconut, pineapple juice & Malibu rum.
  6. Pour mixture into 8 popsicle molds and place in the freezer until frozen.

To loosen the popsicle from the mold once frozen, quickly run the mold under warm water and carefully shake the popsicle until it slides out.