Ingredients

Instructions

  1. In a blender container or food processor bowl combine cream of coconut, undrained pineapple, orange juice, and rum. (If using a food processor, process only half of all the ingredients at a time.)
  2. Cover; blend or process until nearly smooth.
  3. Pour into a 9x5x3-inch loaf dish or a 2-quart baking dish.
  4. Cover; freeze about 4 hours or until firm.
  5. Break sherbet into pieces.
  6. Place sherbet, about half at a time, in a blender container or food processor bowl.
  7. Cover; blend or process until fluffy. (Or, place in a chilled bowl and beat with an electric mixer until fluffy.)
  8. Return pineapple mixture to pan.
  9. Cover and freeze at least 4 hours or until firm.