Pina Colada Ice Pops
- 3 C. (1/2-inch cubes) peeled fresh pineapple (1)
- 1/2 C. rum
- 1/2 C. canned cream of coconut, such as Coco Lopez
- 1/2 tsp. mild ground ancho chilie, or to taste
- Special equipment: Ice pop molds, 6 to 8 to a set. Tupperware sells them at my.Tupperware.com. Three-oz. plastic "bathroom cups" and wooden craft sticks work well, too.
Warm the opened can of cream of coconut in a saucepan of water, stirring occasionally, until smooth. Blend all ingredients in a blender until smooth. Taste for heat. Force through a sieve into a large glass measuring cup. Pour liquid into molds and add sticks. Freeze at least 24 hours. Makes eight 1/3-C. ice pops.