Frozen Coco Loco - cooking recipe

Ingredients

3 cups water, chilled
6 ounces cream of coconut
1 cup light rum
1/4 cup maraschino juice
2 tablespoons lime juice, freshly squeezed

Preparation

Combine all ingredients in a large 2-quart container and stir until thoroughly mixed.
Cover and chill in the freezer until mixture reaches the consistency of soft sorbet, about 24 hours.
Once chilled, turn on the ice-cream maker and pour in the coconut mixture.
Spin in the ice-cream maker until thick and slushy, about 20 minutes. Keep cocktail chilled in the ice-cream maker base while serving.