Pina Colada Sherbet - cooking recipe

Ingredients

15 or 16 oz. can cream of coconut
15 oz. can crushed pineapple, with juice
1 c. orange juice
1/4 c. light rum

Preparation

In blender, mix coconut, undrained pineapple, orange juice and rum. Blend until nearly smooth. Pour in 9 x 5 x 3-inch dish or 13 x 9-inch pan. Cover and freeze until firm. Take out and break into pieces. Put half at a time in blender.
Process until fluffy. Put in container and freeze until firm. Makes 5 cups.