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Piña Colada Ice Pops

Ingredients

  • 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
Directions

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.

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