Hawaiian Pineapple Sherbet

What You Need:

1 (15 oz) can cream of coconut
1 (15 1/4 oz.) can crushed pineapple with juice
1 C orange juice
1/4 C of light rum

How to Make It:

Pour the cream of coconut into the blender.
Add the crushed pineapple including the juice.
Pour the orange juice into the blender.
Add the rum and cover the blender tightly.
Blend the mixture until well combined and smooth.
Transfer the mixture to a 2 qt. baking dish.
Cover with plastic wrap and freeze for 4 hours or until firm.
Chill a large mixing bowl in the refrigerator.
Remove the frozen sherbet and place it in the chilled bowl.
Use a wooden spoon and break the sherbet into small chunks.
Beat the mixture with an electric mixer on low speed until smooth but not melted.
Transfer the mixture back to the baking dish and recover.
Return to the freezer for at least 4 hours or until firm.

Makes 10 servings

Pineapple juice can be substituted for the rum in this recipe. Top the sherbet with some toasted coconut for sinful summer dessert.