Gather all your ingredients: 2 cups of cubed fresh pineapple, 14 ounces of full-fat coconut milk, 1/3 cup of vanilla yogurt, and 2 tablespoons of sugar. If making the alcoholic version, include 1/2 cup of rum. Place everything into a high-powered blender and blend on high until the mixture is completely smooth, about 30-45 seconds, ensuring there are no chunks of pineapple.

Once blended, take your popsicle molds and carefully pour the creamy Piña Colada mixture into each mold, filling them nearly to the top but leaving a small space for expansion. Use a funnel if necessary to avoid spills. Ensure you distribute the mixture evenly among the molds.

After filling the molds, gently insert the popsicle sticks into the center of each section. Make sure the sticks are positioned upright and are balanced within the mixture. Adjust the sticks after about an hour of freezing to keep them in place.

Place the filled molds into the freezer and let them freeze for a minimum of 6 hours, or preferably overnight. The popsicles are ready when they feel solid to the touch.

Once fully frozen, briefly run hot water over the outside of each mold for about 10-15 seconds. Gently pull on the sticks to remove the popsicles. Serve immediately or store them in a plastic bag in the freezer.