Begin by dicing 1 pound of fresh pineapple, ensuring you save some pieces for later. In a blender, combine the remaining diced pineapple with coconut milk, coconut cream, sweetened condensed milk, lime juice, lime zest, and coconut rum, if you’re feeling adventurous. Blend on high for about 30 seconds until the mixture is smooth and creamy.

Take out your ice pop sleeves and spoon 1-2 tablespoons of the reserved diced pineapple into each sleeve for texture. Using a funnel to avoid spillage, carefully pour the blended Piña Colada mixture into each sleeve, leaving ½ inch of space at the top for expansion as they freeze.

Once filled, gently press the sleeves to remove any air bubbles and seal them tightly. Lay the sleeves flat on a baking sheet to keep them even and prevent any mess. Place the baking sheet in the freezer, ensuring they’re not touching each other, and freeze for at least 5 hours, or until they’re completely solid and ready for a tropical treat.

After the freezing time, take the Piña Colada Italian Ice Pops out of the freezer. To remove the pops easily, run lukewarm water over the outside of the sleeves for a few seconds. Once released, serve them immediately, and enjoy the refreshing burst of tropical flavors as they melt in your mouth, perfect for hot summer days!