You can check out this list of tiki inspiration for your own tiki party too.
Here is a recipe for amazing piña colada popsicles adapted from the Minimalist Baker blog. It makes 8-10 popsicles, depending on your molds. Make these at home to keep the tiki vibe going all summer long.
Piña Colada Popsicles
1 cup chopped fresh ripe pineapple
1 1/2 T white rum
Add pineapple to a small mixing bowl and top with white rum. Toss to coat and let set for 5-10 minutes, stirring frequently to infuse the flavor.
Popsicles
1 14 ounce can coconut cream
3 T sugar
1 cup rum-soaked pineapple (see above), slightly drained
4 T Unsweetened Flaked Coconut
Combine coconut cream and sugar in a blender and blend on high for one
minute to fully incorporate. If your blender has a frozen dessert mode, you can use that. Then add pineapple to blender. Pulse gently a few times to incorporate - you want there to be pieces of pineapple in the popsicles. Gently stir in coconut flakes.
Add the mixture to a popsicle molds. Freeze until firm - about 4-6 hours. To remove from molds, let thaw slightly by setting at room temperature for 10 minutes, or dipping in warm/hot water to help loosen.
Store well-covered in the freezer up to 2 weeks.
I really love these stackable molds. They are perfect for pull out bottom freezers. You can also use a fancy Popsicle Maker for more instant gratification.