Pina Colada Pops
The cool and refreshing combination of pineapple, coconut and rum will delight grown-up ice pop lovers. A perfect way to beat the summer heat, these are elegant enough to impress and far too delicious to resist.
1.3125 lb finely diced pineapple flesh
7 fl oz coconut milk
.33 cup superfine sugar
2 tablespoons Malibu rum
1. Drop 1 tablespoon of the diced pineapple flesh into each of eight ½-cup ice pop molds.
2. Put the remaining pineapple flesh in a blender with the coconut milk, sugar, and Malibu rum and process until smooth.
3. Strain using a fine metal strainer, pressing down to extract all the juice. Discard the solids. Pour the mixture into the ice pop molds. Insert the ice pop sticks and freeze for 6–8 hours, or until firm.
4. To unmold the ice pops, dip the frozen molds into warm water for a few seconds and gently release the pops while holding the sticks.