Start by chopping your fresh pineapple. Aim for bite-sized pieces; this will help them blend smoothly. You can save a few pieces for garnish later if you’d like.

In your blender, combine the chopped pineapple, lime juice, lime zest, coconut milk, coconut cream, sweetened condensed milk, vanilla extract, and ginger. Blend until completely smooth. This should only take a minute or two. The mixture should be creamy and fragrant.

This step is key. Taste the mixture and decide if you need more lime for acidity or more sweetness. If you opted for the rum, add that now. Blend gently to incorporate.

Next, carefully pour the mixture into ice pop molds. Leave a little room at the top to allow the mixture to expand as it freezes.

If your molds come with lids, pop those on. If they’re open-top molds, insert wooden sticks at this stage. Make sure they stand upright.

Place the molds in the freezer. Let them freeze for at least 6 hours, but overnight is best. The longer they freeze, the better the texture.

When you’re ready to serve, run warm water over the outside of the molds briefly to make them easier to remove. Then, pull them out and enjoy your homemade Pina Colada Italian Ice Pops!