If you like piña coladas, you’re going to love these pops. The key is using sweetened cream of coconut, not coconut milk. Look for it in the supermarket with the other cocktail mixers. The ginger adds a little heat and the pineapple cuts the richness in these creamy pops. We left some of the pineapple bits intact for texture so just be sure to cut them small enough to fit inside the pop molds. Then, feel free to add a splash of white rum (but not more than a couple tablespoons) for an adult rendition. Enjoy one after getting caught in the rain.