With late and lazy summer days, cocktails are one way to cool down. Making that cocktail into a popsicle is ever better!

This recipe is for a family friendly non alcoholic version. Feel free to add booze if desired, but note that adding too much will keep the pop from freezing. Not cool!

Step 1: Getting Started...

For the base, the common ingredients are pineapple juice and cream of coconut. I couldn't find the latter at my local grocery store, so I opted for coconut milk instead. I happened to find a "extra creamy" version. Both cream of coconut and coconut milk will work.

I used one part coconut milk and two parts pineapple juice, but feel free to blend according to personal taste.

I tried adding some air and fluff to the coconut milk with a hand blender. I also added some shredded coconut.

Step 2: Pineapple

Adding pieces of pineapple fruit to the popsicles both makes them look good, as well as taste good.

Fresh pineapple is certainly best, but substitute with canned if necessary.

I am a big fan of the pineapple slicer tool (pictured). It certainly won't impress any chef, but if you are a novice like me, it really does a great job scooping out the guts of a pineapple.

Step 3: Putting It Together

Time to break out your popsicle molds.

Fill each mold 3/4 full, add a few pieces of pineapple, then top off with more juice/milk. Use the popsicle stick to push pineapple pieces towards the edges to make them visible. Then insert stick and put in freezer. Time to play the waiting game. About 8 hours should do, depending slightly on the freezer.