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Tropical kiwi ice pops recipe

Tropical kiwi ice pops recipe

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  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts
  • Ice lollies

Tropical kiwi ice pops made with coconut milk and kiwi, pineapple and banana are a refreshing treat on a hot summer day.

2 people made this

IngredientsMakes: 6 ice pops

  • 1 (400g) tin coconut milk
  • 3 tablespoons caster sugar
  • 225g crushed pineapple
  • 1 banana, chopped
  • 175g chopped kiwi fruit

MethodPrep:10min ›Extra time:8hr freezing › Ready in:8hr10min

  1. Stir coconut milk and caster sugar together in a bowl. Pour mixture into a blender. Add pineapple and banana; blend until smooth.
  2. Pour blended mixture into ice pop moulds. Press pieces of chopped kiwi into the moulds; freeze until solid, 8 hours to overnight.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

by Buckwheat Queen

Loved these indeed! The right amount of fruit and coconut made for a wonderful frozen delight. I only got three popsicles though...I wonder if me drinking half of the mixture as a smoothie had something to do with it? :-) Make a double batch of these otherwise you'll be writing a review of a wonderful smoothie. Delicious frozen and just as is! Thank you MsNingyoo for this perfectly calculated recipe.-03 Feb 2015

by lutzflcat

Oh yes, this recipe is a keeper. We thoroughly enjoyed these creamy ice pops. The coconut, banana, pineapple, and kiwi are perfectly balanced, with not one dominating, with the flavor leaning toward a pina colada IMO. I used light coconut milk and sub'd Truvia for the sugar. Another thing you'll like about this recipe is how easy it is to make. These would be the absolutely perfect snack or dessert for a summer BBQ (actually perfect any time in this house!). Well done MsNingyoo.-03 Jun 2014

30 frozen dessert recipes to keep you cool all summer long

What could possibly beat a frozen treat on a hot day? There's nothing like the combination of cool, melty and sweet when the sun is out in full force.

When you're looking to whip something up for a special occasion or just, you know, because it's summertime, these frozen dessert recipes — from ice cream to ice pops — have got you covered. So, don't turn on the oven but do make room in the freezer. Your kitchen just became the coolest spot in the house.

  • ¼ cup water
  • 2 tablespoons sugar (see Tip)
  • 2 cups cubed fresh pineapple
  • 2 fresh kiwifruits, peeled and cut into 16 slices
  • 3 ½ cups cubed honeydew melon

In a small bowl combine the water and sugar, stirring until sugar is dissolved. In a blender or food processor combine pineapple and 1 tbsp. of the sugar mixture. Cover and blend or process until smooth.

Pour mixture into eight 5-oz. paper cups or ice-pop molds. Press two kiwi slices down opposite sides of each cup. Freeze 2 hours or until thick and slushy.

In blender or food processor combine honeydew and the remaining sugar mixture. Cover and blend or process until smooth. Pour over pineapple layer. Cover each cup with foil. Cut a small slit in foil and insert a wooden stick into each pop. Or insert sticks into molds. Freeze overnight or until firm.

Tip: If using a sugar substitute, choose Splenda(R) Granular. Follow package directions to use 2 Tbsp. equivalent. Nutrition Per Serving with Substitute: same as below, except 60 calories, 15g carb, 12 g sugars

Tropical Pineapple and Mixed Berry Ice Pops Summer vacation starts next week! I can’t wait for hot days hanging out in our neighbourhood, running through the sprinkler, and sitting on the steps eating popsicles. I remember way back when I would experiment with making popsicles in those plastic pop trays that you put in the freezer overnight. Fun, but as a kid it took FOREVER! There were never popsicles ready when I wanted one. I was really excited to try out the Zoku Quick Pop Maker for this very reason. The Zoku claims to make ice pops in as little as seven minutes right on your counter top. Here’s what you get in the box: the pop maker, six sticks, six drip guards, and the Super Tool remover. The Zoku Quick Pop Maker is so simple to use. Just put the unit in the freezer for at least 24 hours before first use. When you’re ready for some ice pops, insert the sticks, pour in your liquid, then watch it freeze! Zoku advertises you can get three batches of three pops before needing to refreeze the Zoku, but you only get six sticks with this set. That works out okay with four of us in the family, but I would really like to get another set of sticks so I can make a few extra pops for the next day. This set doesn’t come with any recipes, so I came up with my own. I wanted to make healthy as well as delicious ice pops so I skipped the sugary drinks for my pops. I’ve mentioned before that both hubs and Kay are dairy-intolerant so unfortunately yogurt was also out. Instead I whipped up some Tropical Pineapple and Mixed Berry Ice Pops with coconut milk, frozen mixed berries, pineapple, and a touch of vanilla and cinnamon. I decided to get creative with some beautiful local strawberries I had in my fridge. I cut them into thin slices and gently pressed them on the inside of the pop molds using a pair of chopsticks. I inserted the Zoku sticks in and poured the berry-pineapple-coconut mix in. They were the most tasty pops evah! Everybody wanted seconds, and because they were just fruit and coconut milk with no added sugar, I was happy to oblige. Healthy and delicious! Homemade lemonade and tropical fruit ice pops

A refreshing and fruity ice popsicle, quick and easy to make, that will delight little ones and grown-ups alike on hot summer days.



Skill level


  • ½ cup sugar
  • 1 cup water
  • ½ cup freshly squeezed lemon juice
  • 1½ cups roughly chopped tropical fruit, cut it to fit your ice pop molds, including papaya, pineapple, mango, star fruit, lychee, kiwi, passionfruit
  • crushed ice, for serving
  • extra fruit, for serving
  • mint leaves, for serving

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 8 x ⅓ cup ice pops.

Freezing time 6 hours or overnight

Combine the sugar and water in a small saucepan and stir over a low heat until the sugar has dissolved. Remove from the heat and allow to cool. Once cold add the lemon juice and chill.

Arrange the fruit evenly amongst the ice pop molds, pressing the cut surface against the sides. Insert the ice pop sticks. Pour over the homemade lemonade and freeze for 6 hours or over night.

Unmold and serve on a platter of crushed ice with wedges of fresh fruit and mint leaves.

• A fantastic way to use the most beautiful tropical fruit in season, use any combination of colours and flavours. You could even try a tablespoon of limoncello in the lemonade to make a delicious grownups treat!

Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.

30 Super Healthy Smoothie Recipes – Easy smoothie Recipe

11. Limeade Popsicle Recipe

These are so simple to make you guys. Like seriously simple. All you need is some limes, some sugar, and a big pile of water. You need to make a little simple syrup for this, which is essentially just one cup sugar and one cup water in a pot to simmer until dissolved. You can store the leftovers for another popsicle recipe because you’re only going to use half of these limeade popsicles.

12. Red, White, and Blue Patriotic Fruit Popsicles

Healthy refreshing fruit popsicles made with coconut water hit the spot on a hot summer day. Try sliced strawberries, raspberries, and blueberries.

13. Coconut Mango Popsicles

As soon as I arrived home yesterday, I immediately went into the kitchen to whip up these popsicles. With traveling still on my mind, I made what I think vacations should taste like…tropical, sweet, and satisfying. The perfect treat to sum up my July so far, coconut mango popsicles!

14. Rainbow Fruit Popsicles

I never want the summer to end, so I’m clinging to it with my fingernails and sharing one last summer ice lolly recipe before I admit defeat! Continuing my love of all things rainbow, especially edible rainbows, these rainbow fruit popsicles are really easy to make and the whole family loved them.

15. Peach Banana Smoothie Popsicles

I typically do a decent job eating “clean” when it comes to actual meals. My downfall? Snacks. I absolutely love snacking in between meals and I’ll admit that some of my food choices are not always the greatest.

16. Mango Kiwi Popsicles

Super refreshing mango kiwi popsicles are really creamy, healthy and perfect for a hot summer day! A perfect treat when you have kids around.

17. Blueberry Lemon Pudding Pops

Remember pudding pops? Do they even sell those anymore? I remember them being super creamy and delicious. So, for today’s recipe, we decided to make some pudding for our popsicles!

18. Passion Fruit Popsicle

You won’t regret making these passion fruit popsicles!

19. Homemade Cantaloupe Popsicles

Your reminders to “eat your fruit” will finally stick, once kids take a lick of these mmm-melony snacks. A perfect use for over-ripe cantaloupe, these pops make a light dessert or healthy between-meal refresher.

20. Dragon Fruit Popsicles

Dragon Fruit Popsicles are a healthy, fast and delicious summer treat! These brilliant pink popsicles are full of anti-oxidants, vitamin C and good fat for fueling brain cells! Getting your kiddos to snack on these tropical super food pops will be a cinch!

Kiwi Coconut Vodka Pops

As least in a place like Southern California, the temperature doesn’t really change much from summer to autumn. I can pretend it’s summer all year long with a boozy ice pop in hand.

Did you know kiwifruits are native to China? Me neither. Interesting tidbit.

As a kid, I was very much intrigued by kiwis.

Every other fruit required me to spit out the seeds: apples, watermelon, cherries, cantaloupe. But with kiwis I felt like I was breaking the rules eating hundreds of those mini tiny seeds.

So back to these kiwi coconut vodka pops… they are everything you could want in a summer treat!

They’re creamy like a sorbet, very tropical in taste and smell thanks to coconut vodka, and a bit hydrating because of the coconut water.

How to make a boozy ice pop:

Four ingredients is all you need: fresh kiwi, agave syrup (or sweetener of choice), coconut water, and coconut flavored vodka.

I recommend pouring the liquid mixture into plastic ice bags like the ones photographed above. Similar disposable ice popsicle bags are available one Amazon.

However, you may also use these reusable silicon ice pops as well.

I do not recommend using popsicle molds. Due to the amount of sugar and alcohol in this recipe, the mixture will not freeze completely. It will be a pain trying to unmold the boozy ice pops.

Want more boozy summer treats?

Now you can throw a fun summer boozy pops party with cantaloupe rum pops, watermelon tequila pops, and these kiwi coconut vodka pops.

And if you require even more frozen cocktail inspired treats, have a look at my Pimm’s popsicles, lava flow popsicles, and rum mango lassi popsicles!

Kiwi Coconut Chia Popsicles

I eat chia pudding bowls on the regular. Like ALL the time regular. I crave it almost every morning. It never gets boring because I always switch up the fruits and toppings.

Often, I’ll make it with almond or soy milk. But on days when I’m feeling particularly awesome, I’ll make it with coconut milk.

Not the light coconut milk you find sold in cartons. I’m talking about the good stuff. Full fat coconut milk! The tasty, creamy, and fatty one. YUM.

Why add chia seeds to frozen pops?

Chia pudding is magical. As the chia seeds soak and plump up in the delicious coconut milk, it absorbs its tropical flavors. The end result is this rich, silky pudding.

One day I made too much. Rather than store it in the fridge, I poured the chia pudding into popsicles molds and popped them in the freezer. Frozen chia? Is that good? YES. It’s amazing. Slushy kiwi slices, tropical coconut, all frozen in a portable stick?

The rest is history. I’ve been making these chia popsicles will all sorts of fruits. Mix it up with pineapples, strawberries, or mango. I can’t wait for stone fruit season so I can experiment with peaches, plums, and apricots!

More fruit popsicle recipe for summer:

I highly recommend these popsicle molds sold on Amazon. They are easy to clean and easy to use! Here are a few more frozen pops recipes using the same popsicle mold:

Green Tickles: Kiwi Pineapple Popsicles

Gazing out the window on a hot summer day, I find myself longing for a tropical island paradise surrounded by crystal clear turquoise waters. Palm trees, tropical fruit, paradise.

Just then I look out my window and watch the shadows of yet another heatwave pass by, in this hellacious desert. I developed this tropical inspired ice pop as my own mini get away. On those long hot summer days, while my Munchkin is napping, I lay on my love seat and enjoy this unbelievable frozen treat. Just the soothing sounds of a clicking ceiling fan as I savor every moment and allow myself to be swept away to my own little paradise. If only for just a moment.

Kiwi and pineapple combine in a sweet and tart ice pop. My mom is a huge fan! She really loves these popsicles. Munchkin is really enamored with them, she calls them her "Green Tickles". Which completely tickles me.

Enjoy them, I know you will!

Kiwi Pineapple Popsicles
makes approximately 10 - 4 ounce popsicles

1 whole pineapple, (peeled, cored and chopped)
2 tablespoons clover honey
6 ripe kiwi, (peeled and sliced) reserve 10 kiwi slices

Combine pineapple chunks, honey and kiwi (except 10 slices of reserved kiwi) in a blender and process until you have a smooth mixture. If you prefer a chunky consistency, pulse until you reach the perfect consistency.

Add 1 kiwi slice to the bottom of each popsicle mold. Tip mold to side (to allow kiwi to stay on side) then pour mixture in molds, cover with aluminum foil and add popsicle sticks. Freeze according to manufacturers instructions. I prefer to freeze 12-24 hours.

How To Make Kiwi Coconut Ice Pops

Not to brag, but we’ve just discovered your new easy, go-to, natural dessert. Homemade popsicles are the new potato…seriously. They’re a great natural way to cool down and snack on something that is both sweet and healthy, especially when made with Zespri SunGold Kiwifruit. You’re having your cake and eating it too (but this time it’s in popsicle form and actually good for you).

We teamed up with Zespri Kiwifruit again to dream up our perfect summer dessert or snack. They’re naturally sweet, refreshing, and are perfect to Instagram thanks to the kiwi’s beautiful color. They’re bursting with a tropical, sweet flavor, kind of a cross between a mango and a strawberry. Bonus: they’re full of healthy fats from the coconut milk and vitamin C from the Zespri SunGold Kiwifruit.

Zespri SunGold has 3 times the amount of vitamin C as in an orange and the same amount of potassium as a medium banana. Have them to satiate that 3 PM sugar craving, after a summer barbecue, or even as breakfast. They’re healthy, why not?

Kiwi Coconut Ice Pops

Directions: Blend all ingredients together, and pour in ice pop molds. Freeze 4-6 hours, or overnight.