Recipe: Pina Colada Sherbet

Pina Colada Sherbet
rec.food.cooking/Z Pegasus (1995)
Yield: 5 cups

1 can (15 or 16 oz) cream of Coconut
1 can (15 1/4-oz) crushed pineapple
1 cup Orange juice
1/2 cup Light rum

In a blender container or food processor bowl combine cream of coconut, undrained pineapple, orange juice, and rum. (If using a food processor, process only half of the ingredients at a time.) Cover; blend or process till nearly smooth. Pour into a 9x5x3-inch loaf dish or a 13x9x2-inch baking dish. Cover; freeze several hours or till firm. Break sherbet into pieces. Place sherbet, half at a time, in a blender container or food processor bowl. Cover; blend or process till fluffy. (Or, if desired, place in a chilled bowl and beat with an electric mixer till fluffy.) Return pineapple mixture to pan. Cover and freeze at least 4 hours till firm.