Pineapple Pina Colada Pops

Serving up three easy ways to beat the heat, my friends. First~ whip up these Pineapple Pina Colada Pops! Then, linger in front of the freezer as you're popping them in to chill. And finally, mix up a spritzer for yourself with the leftover pineapple-infused Malibu rum and a splash of club soda. Cheers to keeping cool.


  • 1 ripe pineapple, skinned, cored and cut into spears
  • 1/4 cup cream of coconut (beverage aisle)
  • 2 cups Malibu rum
  • 1/2 cup coconut
  • 4 ounce package Mauna Loa dry roasted Macadamia nuts, chopped


  1. Sprinkle coconut on baking sheet and toast at 300 degrees for 10-12 minutes, until lightly toasted, watching carefully so it does not overbrown.
  2. Arrange pineapple spears in a glass container and pour Malibu rum over to cover.
  3. Let pineapple spears soak for a few hours.
  4. Remove pineapple spears from rum and skewer with wooden skewer.
  5. Arrange pineapple spears on a platter.
  6. Drizzle with cream of coconut.
  7. Sprinkle with toasted coconut and chopped macadamia nuts.
  8. Freeze until set.