How to Make It
Combine cream of coconut, ginger, rum, if using, and 1 cup pineapple in a blender and puree until smooth. Divide the remaining 1 cup pineapple among ten 3-oz ice pop molds and pour coconut mixture over top, tapping so that liquid settles around the pineapple. Insert popsicle sticks and freeze until firm, at least 4 hours and up to 1 week.
To unmold, dip molds in cold water to soften very slightly and remove pops. Transfer to a parchment lined baking sheet and keep in the freezer until just before serving.