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Ingredients
- Yield: Makes 8 ice pops
- 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
- Equipment: 8 (1/3-cup) ice pop molds and 8 wooden sticks
Preparation
Step 1
Puree 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.