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Ingredients
- 1 (15 or 16 oz.) can cream of coconut
- 1 (15 1/4 oz.) can crushed pineapple (undrained)
- 1 c. orange juice
- 1/4 c. light rum
Method
- In a blender container or food processor, combine cream of coconut, pineapple, orange juice and rum.
- If using a processor, process only half of the ingredients at a time.
- Cover; blend or process until nearly smooth.
- Pour into a 9 x 5-inch baking dish or a 13 x 9-inch baking dish.
- Cover; freeze several hours or until firm.
- Break sherbet into pieces.
- Place sherbet, half at a time, in a blender container or processor.
- Cover; blend or process until fluffy or, if desired, place in a chilled bowl and beat with an electric mixer until fluffy.
- Return pineapple mixture to pan. Cover and freeze at least 4 hours or until firm.
