Ginger-Pina Colada Ice Pops Recipe

Stir together rums sugar and ginger in a saucepan. Bring to a boil then reduce heat and simmer 5 minutes to concentrate the mixture and allow some of the alcohol to cook off. (You'll have a generous 1/3 cup.) Remove from heat and let cool to room temperature about 20 minutes.

Transfer rum and ginger mixture to a blender with pineapple and coconut milk and blend until smooth. Pour into 12 (3-ounce) ice pop molds dividing evenly. Cover molds insert sticks and freeze until solid at least 4 hours and up to 2 weeks.