- 3 cups fresh pineapple (peeled, in ½" cubes)
- 1/2 cup Malibu Caribbean Rum (coconut rum)
- 1/2 cup cream of coconut (well-stirred canned)
- Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup.
- Pour liquid into molds and add sticks.
- Freeze at least 24 hours.