Piña Colada Ice Pops

makes 7-8 pops

recipe from Gourmet Magazine

  • 3 cups chopped fresh pineapple (14 ounces)
  • 1/3 cup well-stirred canned unsweetened coconut milk
  • 1/2 cup water
  • 3 tablespoons superfine granulated sugar
  • 1/3 cup light rum

 

Purée all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.

 

If you’re looking for a good ice pop mold, I recommend this one!