1/3 cup well-stirred canned unsweetened coconut milk
1/2 cup water
3 tablespoons superfine granulated sugar
1/3 cup light rum
Purée all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.
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