Pina Colada Candies

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Pineapple and coconut go together like peanut butter and jelly. It’s one of those combinations that sounds too simple to be phenomenal, but when those flavors hit your tastebuds… it just feels right. Virgin pina coladas were one of my favorite things to order with dinner when I was a kid (as opposed to a soda, though I’m not sure if the pina colada was much healthier), and now, pineapple is one of my favorite things to pair with the coconut you’ll see in nearly every AIP-friendly treat.

With just five ingredients, these Pina Colada Candies are ridiculously simple. At the same time, they’e so unique they’ll impress anyone you happen to serve them to. They have a gummy texture that varies from soft to chewy depending on how long you cook them and how much honey you add – but pay attention while they’re on the stove, because they can and will burn if you let them get too dry. It’s the kind of recipe that looks intimidating until you get started. Just follow the instructions and you’ll be enjoying your own candies in no time!

5.0 from 1 reviews
Pina Colada Candies
Prep time
Cook time
Total time
Serves: 6 candies
  1. In a large skillet over high heat, combine the pineapple, ¼ cup honey, and lemon juice and bring to a boil, then reduce the heat to medium and simmer 30 minutes, stirring occasionally. If the mixture starts to dry out during this time, add more honey, up to 2 tablespoons.
  2. Reduce the heat to low, add the extract, and cook another 15 minutes, stirring occasionally, until the mixture thickens nearly into a paste.
  3. Remove from the heat and let cool 10-15 minutes, just until cool enough to handle.
  4. Wet your hands to keep the paste from sticking to them, then form the paste into 6 equal-sized balls, about 1". Roll in the shredded coconut to coat, then refrigerate until ready to eat.


About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.


  • Diane says

    Am I safe to assume fresh pineapple?

    • Christina Feindel says

      Either canned or fresh pineapple will work, though canned pineapple should be drained first so its moisture content is comparable to fresh pineapple.

  • Virginia S. says

    Does this recipe use canned or fresh pineapple? Thanks!

    • Christina Feindel says

      Either canned or fresh pineapple will work, though canned pineapple should be drained first so its moisture content is comparable to fresh pineapple.

  • […] View Paleo Pina Colada Candies […]

  • Anna Malkan Nelson says

    This was really nice! Both my husband and I really liked them!

  • Ken says

    Thanks for this recipe. I made them tonight, but during the cooking process I panicked a bit because it thickened into a paste much sooner than the 30 minutes, let alone the extra 15 minutes. I had a nice, thick gooey paste after only 30 minutes. Should I have left them cooking even though I already reached “paste” consistency?

    Thx 🙂

  • Isabel says

    Is there any substitute for the vanilla extract?

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