Piña Colada Tipsy Pops From Top Pops by Emily Zaiden. Makes 8-10 3-oz. pops
2 cups fresh pineapple, chopped
2 cups coconut milk
3 tablespoons vanilla extract
2/3 cup sugar
1/2 cup light or white rum
1/4 cup shredded unsweetened coconut
1. In a blender, add the pineapple, coconut milk, vanilla extract, sugar, and rum. Blend on high for 30 seconds, or until the pineapple is fully blended and no longer chunky. Stir in the shredded coconut and pulse to mix thoroughly.
2. Pour the mixture into molds, insert handles and place in the freezer. If using sticks, insert them after 30 minutes or when the mixture is firm enough for them to stand upright. Freeze until solid (at least five hours; due to the alcoholic content of these pops, they will take longer to freeze), and enjoy!