Fresh Pineapple Chunks (1 1/2 cups)
Dark Rum (2 Tbsp)
Coco Lopez® Cream of Coconut (2 Tbsp)
in a blender.
Puree until smooth.
Pour the puree into popsicle molds, add the "stick", and freeze until solid.
Fill a glass with hot tap water and dip the popsicle mold into the hot water, up to, but not past the rim. Hold for 10 seconds in the water, then slip the popsicle from the mold. Serve and enjoy!