Piña Colada Ice Pops
- 2 cups diced fresh pineapple
- 2/3 cup coconut rum
- 1 can coconut milk, solids only
- 1 1/2 oz. simple syrup
- 10 to 20 maraschino cherries, stemmed
1. In a blender, combine the pineapple, coconut rum, coconut milk solids and simple syrup and blend until smooth. Pour the contents of the blender into 5 to 7 ice pop molds and add 2 to 3 cherries to each mold. Insert an ice pop stick into each one and freeze until firm, at least 4 hours or up to 2 weeks. Let stand at room temperature for 5 minutes, then remove the ice pops from the molds. Serves 5 to 7.