Add the pistachios to a blender or food processor and pulse until flour-like. Then scoop into a bowl and reserve about 2 tablespoons for rimming the glasses and adding to popsicles.

Add coconut milk into the bowl with the pistachios and mix well.

Then add in the coconut condensed milk as well.

Meanwhile, add the white chocolate to a microwave-safe bowl and microwave for 30 seconds until it melts. Mix it well and then add it into the bowl with the pistachio coconut milk mix.

Add in the Caribbean Rum With Coconut Liqueur. Pour the mix into popsicle molds. The mixture should be thick, so add in the popsicle sticks and add a bit of the ground pistachios to the base of the molds. Freeze a couple of hours before serving.

Mix together the coconut milk, Caribbean Rum With Coconut Liqueur, Irish Whiskey, cinnamon, sugar, and vanilla extract in a large glass bottle or jug. Add in about ½ cup of ice. Stir well. Then, pour into glasses rimmed with white chocolate and pistachios.

To Serve

Set a Pistachio White Chocolate Rum Popsicle in each glass and serve.