Add the pineapple, coconut milk, and rum to your high-speed blender. Blend for a couple of minutes until the mixture is smooth without any lumps. Taste test, and if you'd like it sweeter add the maple syrup and blend again for a minute to combine.
Pour the mixture into 10 popsicle molds, cover, and insert wooden sticks into each one. Place in the freezer for 4-6 hours, or until completely set.
Serving and Storage
To easily remove the pineapple coconut popsicles from their molds run them under a hot tap for 10-20 seconds (without allowing water to enter into the popsicle mold itself).
Store in an airtight container in the freezer for up to 3 months.
Notes
Refrigerate the cans of coconut milk overnight, then only use the thick cream from the top of the cans. This recipe will call for 1-2 400ml cans, depending on the brand you use. I find Nature's Charm and Biona to have the best yeild.
If you can't find a good pineapple, you can use pre-packaged frozen fruit. I have not tried canned pineapple, but I imagine this would significantly alter the end flavor of the popsicles.
Add a tablespoon of freshly squeezed lime juice to the mix to the ice cream mixture for an even more tropical flavor.