There are few culinary terms that instantly evoke relaxing, tropical vacation vibes like “piña colada” does. While it has become a general label for all things coconut-and-pineapple flavored, we’d argue that booze is key to delivering on the beachy ideals of a piña colada, whether in cocktail or, in this case, frozen treat form. These piña popsicles aren’t for kids (we have a virgin piña colada popsicles for those that want them), but the half-ounce of rum in the recipe is there to balance the sweetness of the fruit and cut through the fattiness of the coconut cream, not to give anyone a dessert buzz.
If you are looking for a more assertive rum punch, you can double up to one ounce, but don’t go beyond that. As outlined in our guide to making boozy ice cream, too much alcohol in the base will turn these creamy popsicles into a harsh-tasting, alcohol-forward slush. White rum is traditional for piña coladas, but this recipe will also work with gold or dark rum.