Pineapple Slush - cooking recipe

Ingredients

64 oz. pineapple juice
2 (12 oz.) cans frozen lemonade (undiluted)
1 (1/5) rum (lt. Bacardi)
1 can creme of coconut milk

Preparation

Mix in a large container and place in freezer.
One quart cut up strawberries may be added.
Mixture should be in freezer at least 24 hours before serving, stirring at least twice while freezing.