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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 (8-ounce) can pineapple chunks in juice, undrained |
3 cups pineapple juice |
1/2 cup cream of coconut |
1/3 cup dark rum |
2 tablespoons fresh lemon juice |
1 teaspoon coconut extract |
mint sprigs (optional) |
Directions:
1. Place pineapple chunks in a blender or food processor, and process until smooth. Combine the pineapple purée, 3 cups pineapple juice, and next 4 ingredients (pineapple juice through coconut extract) in a large bowl. Pour mixture into a 13 x 9-inch baking dish; cover and freeze at least 8 hours or until firm.
2. Remove the frozen pineapple mixture from the freezer. Scrape the entire mixture with a fork until fluffy. Spoon the mixture into a freezer-safe container; cover and freeze up to 1 month. Garnish with mint sprigs, if desired.
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