These Lava Flow Ice Pops are the perfect summer paleo treat for the whole family!

Lava flow ice pops on a countertop.

With Labor Day signaling the end of summer, it’s time to put all our white apparel back into storage. Good thing, too, ‘cause I have a hard time convincing my boys that mommy’s white clothes shouldn’t be used to wipe their hands and mouths.

But before the hot weather gives way to the crisp, cool autumn, what do you say about indulging in one more frozen treat?

Two lava flow ice pops laid on top of each other.

These ice pops are named after one of my favorite tropical frozen drinks: the Lava Flow—a frosty piña colada topped off with strawberry purée. Come to think of it, these popsicles are more like Virgin Lava Flows, given that I’ve omitted the rum; in fact, my version’s just made with fruit and coconut milk—perfect for those of you who want to avoid any added sweeteners. Of course, if your fruit’s not quite in tip-top shape or if you prefer your desserts a tad sweeter, feel free to add some honey.

Time to make Lava Flow Ice Pops!

Makes 8

Ingredients:

  • 1 cup fresh or frozen strawberries (143 grams or ⅓ pound)
  • 1½ cup (225 grams or ½ pound) fresh or frozen diced pineapple
  • 1 cup full-fat coconut milk
  • 1 ripe fresh or frozen banana
  • 1 tablespoon honey (optional)

Here’s how you make ’em:

Blitz the strawberries in a blender, and transfer the purée to a measuring cup.

Puréed strawberries in a liquid measuring cup.

Rinse the blender, and throw in the pineapple, coconut milk, and banana. (Add the honey, too, if you’re using it.)

Pineapple and banana in a blender.

Blitz until smooth.

Blitzing pineapple, banana, and coconut milk in a blender for lava flow ice pops.

(If you’re using frozen fruit, you’ll end up with a virgin piña colada!)

Grab some popsicle molds and pour in a little of the strawberry purée into the bottom of each mold.

Pouring the strawberry purée mixture into the bottom of the ice pop trays.

Add the piña colada mixture until it reaches ⅔ of the way to the top.

Pouring the pineapple and banana mixture into the ice pop trays.

Add a little more strawberry purée to each mold, and then top off with the piña colada mixture.

Gently insert the popsicle sticks and put the filled molds in the freezer. Chill for 4 to 6 hours or until solid.

Someone putting in the popsicle sticks into the ice pop molds.

When the ice pops are frozen solid…

Lava flow ice pops after freezing.

…quickly run them under hot water to loosen them from the molds.

Running hot water over the ice pop molds to loosen them up.

Voila!

Someone taking out the lava flow ice pop from the mold.

Two lava flow ice pops on the counter.

If you’re the impatient type and can’t wait for your pops to solidify in the freezer, you may want to consider getting a ZOKU Quick Ice Pop maker. The nice folks at ZOKU offered to let me try this super-cool gadget, and I was amazed to see that it does exactly what it says: It freezes your pops in less than 10 minutes!

Zoku quick ice pop maker.

You just insert the sticks and pour in your favorite ice pop mixture. Then, presto!—DESSERT ON A STICK.

Pouring the strawberry purée mixture into the zoku quick ice pop maker.

As long as you remember to keep the ZOKU unit in the freezer, you can make up to nine ice pops before you need to return it to the ice box.

Someone pulling out a lava flow ice pop.

I don’t know who was more excited to get popsicles on demand: me, or my kiddos.

A young child eating a lava flow ice pop.

No matter how you make ’em, these Lava Flow Ice Pops are a wonderful way to finish off the summer.

Just be careful not to drip any on your white linen pants.

Two lava flow ice pops on a countertop.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Lava Flow Ice Pops

5 from 3 votes
Cook Time5 minutes
Total Time4 hours 5 minutes
Servings 8 servings
These paleo and vegan ice pops are named after one of my favorite tropical frozen drinks: the Lava Flow—a frosty piña colada topped off with strawberries!

Ingredients 
 

  • 1 cup fresh or frozen strawberries 143 grams or ⅓ pound
  • 1½  cup 225 grams or ½ pound fresh or frozen diced pineapple
  • 1 cup full-fat coconut milk
  • 1 ripe fresh or frozen banana
  • 1 tablespoon honey optional
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Instructions 

  • Blitz the strawberries in a blender, and transfer the purée to a measuring cup.
  • Rinse the blender, and throw in the pineapple, coconut milk, and banana. (Add the honey, too, if you’re using it.) Blitz until smooth.
  • Grab some popsicle molds and pour in a little of the strawberry purée into the bottom of each mold. Add the piña colada mixture until it reaches ⅔ of the way to the top. Add a little more strawberry purée to each mold, and then top off with the piña colada mixture.
  • Gently insert the popsicle sticks and put the filled molds in the freezer. Chill for 4 to 6 hours or until solid.
  • When the ice pops are frozen solid, quickly run them under hot water to loosen them from the molds. Devour immediately!

Nutrition

Calories: 98kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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