Add all of the ingredients into a high speed blender. Note: always start with less Rum and add more as needed.
Blend until everything is combined. Taste the mixture; add more Rum if desired. 8 ounces is the maximum amount I recommend.
Use a kitchen funnel to pour the pina colada mixture into individual plastic freeze pop sleeves.
Transfer them onto a small baking sheet and freeze for at least 6 hours or until completely frozen. Enjoy!
Bahama Mama Cocktail
Pineapple Jalapeño Moscow Mule
Spicy Orange Jalapeño Margarita
Blood Orange Moscow Mule