In a large blender pop all of your ingredients and blitz until fairly smooth.
This amount of rum is a guide only. Taste your concoction regularly and if you like a bit more of a punch, then add some more… I did! Or alternatively leave the rum out all together and make virgin pops for the kids!
If you want a really smooth icy pole go ahead and strain the mixture, however I like the odd lump of pineapple in mine, so I left it as is.
Pour into your icy pole moulds (and maybe spare a cup full over some ice to tide yourself over while they set!) and pop straight into the freezer overnight. They really do need quite a while to set due to the alcohol, but they are certainly worth the wait!
When ready to serve, pull out of the freezer and let sit for a minute or so, gently squeeze the containers to remove the popsicle and wollah! Pina Colada in pop form!! Just the thing to cool you down this summer!
It makes such a difference using a coconut rum liqueur rather than just a standard white rum, though both do work. I especially love Grunters Wipeout as it was inspired by our very own Margaret River beaches here in Western Australia and has a fantastic coconutty flavour.
How many pops this recipe makes will vary depending on what size of popsicle mould you use. IKEA brand ones are very small (which is what I’ve used here) but you can find much larger ones in some specialty cooking and dollar stores.