Tropical Coconut Pineapple Ice Cream

a pina colada from the freezer

coconut pineapple ice cream popsicles
Goal shape
Total time 10 mins
Difficulty Easy
Nutritional value (per portion)
kcal 90
Protein 12 g
Fat 1 g
Ingredients …

2 Persons

You will need

This recipe yields 2 pineapple ice cream pops. Each one has 90 kcal and 12g of protein.
50 ml water
50 g pineapple from a can or jar

Tropical Coconut Pineapple Ice Cream

a pina colada from the freezer

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
Extra creamy. Extra fruity. Bring your summer vacation to your house with one taste. Sticks packed with coconut and pineapple ice cream: your perfect relief on hot summer days! A tropical dream, with no added sugar. Get yourself a protein pop instead.


  • Put the water into a shaker. Then add the Protein Ice Cream powder. Shake well until all the clumps have dissolved.
  • Pour the ice cream mix into the popsicle molds.
  • Puree the pineapple and pour it into the popsicle molds. Use a long, skinny object like a knife or a kebab stick to marble the pineapple ice cream. Put a stick into each mold.
  • Freeze the popsicles for at least 4 hours.
  • Enjoy!

Did you know?

Fresh pineapples don't get along well with dairy products. When you mix them together, it only takes a short time for a bitter taste to develop. The reason? Pineapples have an enzyme called bromelain that splits the milk proteins into their component parts. This creates the bitter flavor. And that's why it's crucial to heat up the pineapple beforehand. Canned pineapple is a good alternative.
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