Piña Colada Popsicles

Combine pineapple puree, coconut milk, agave nectar, coconut oil, salt, and rum in a food processor or blender; process until smooth and combined. Divide diced pineapple evenly among popsicle molds. Fill each mold with 1/3 cup mixture, leaving a 1/2-inch of space at the top of each mold. Use a skewer to gently distribute diced pineapple in mixture.

Let freeze 1 hour before inserting popsicle sticks; continue to freeze until completely firm, 4 to 6 hours more. Run molds under hot water 30 to 45 seconds before unmolding, or let stand at room temperature 5 minutes. Wrap popsicles individually in plastic wrap and store in the freezer up to 3 weeks.