Pina Colada Cream Dessert - cooking recipe

Ingredients

1 (14 oz.) can Eagle Brand sweetened condensed milk
1 c. sweet milk
1/2 c. frozen pineapple juice concentrate, thawed
2 Tbsp. lime juice from concentrate
3/4 c. toasted flaked coconut

Preparation

Combine milks, pineapple and lime juices. Transfer to 9 x 9-inch baking pan. Cover and freeze for 2 hours or until almost firm. Break frozen mixture into small chunks; transfer to chilled large bowl. With mixer, beat until smooth but not melted. Stir in coconut. Return to pan. Cover and freeze for 6 hours or until firm.