Pina Colada Sherbet

By MJH

Ingredients

• 1 (15 1/2 ounce) can cream of coconut
• 1 (15 1/4 ounce) can crushed pineapple, undrained
• 1 cup orange juice
• 1/4 cup light rum

Preparation

Step 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.)

Cover; blend or process until nearly smooth.

Pour into a 9x5x3-inch loaf dish or a 2-quart baking dish.

Cover; freeze about 4 hours or until firm.

Break sherbet into pieces.

Place sherbet, about half at a time, in a blender container or food processor bowl.

Cover; blend or process until fluffy.

(Or, 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.