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Refreshing pineapple and coconut combination. Half-and-half makes it creamier.
3 cups fresh pineapple, cut into 1" cubes (or canned pineapple chunks, drained)
1 cup milk (or half-and-half cream)
1 cup crushed ice
1/3 cup cream of coconut syrup
1/3 cup white (light) rum (2 1/2oz)
4 maraschino cherries (with stems), for garnish
Serves 4
Spread pineapple cubes in single layer in 2 quart shallow baking dish.
Cover.
Freeze for 2 to 3 hours until firm.
Measure next 4 ingredients into blender.
Add 1/2 of frozen pineapple.
Process until smooth.
Add remaining pineapple.
Process until smooth.
Makes about 4 cups.
Pour into 4 chilled medium glasses.
Garnish each with maraschino cherry.
Serving suggestion:
For a festive presentation, dampen rims of glasses with lemon wedge, or dip into lemon juice in small saucer.
Press rims into colored sugar in separate saucer until coated.
3 cups fresh pineapple, cut into 1" cubes (or canned pineapple chunks, drained)
1 cup milk (or half-and-half cream)
1 cup crushed ice
1/3 cup cream of coconut syrup
1/3 cup white (light) rum (2 1/2oz)
4 maraschino cherries (with stems), for garnish
Serves 4
Spread pineapple cubes in single layer in 2 quart shallow baking dish.
Cover.
Freeze for 2 to 3 hours until firm.
Measure next 4 ingredients into blender.
Add 1/2 of frozen pineapple.
Process until smooth.
Add remaining pineapple.
Process until smooth.
Makes about 4 cups.
Pour into 4 chilled medium glasses.
Garnish each with maraschino cherry.
Serving suggestion:
For a festive presentation, dampen rims of glasses with lemon wedge, or dip into lemon juice in small saucer.
Press rims into colored sugar in separate saucer until coated.
