1 (8-ounce) can pineapple chunks in juice, undrained
3 cups pineapple juice
1/2 cup cream of coconut
1/3 cup dark rum
2 tablespoons fresh lemon juice
1 teaspoon coconut extract
Mint sprigs (optional)
How to Make It
Place pineapple chunks in a blender or food processor; process until smooth. Combine pineapple, 3 cups pineapple juice, and next 4 ingredients in a 13 x 9-inch baking dish; cover and freeze at least 8 hours or until firm.
Remove frozen pineapple mixture from freezer. Scrape entire mixture with a fork until fluffy. Spoon mixture into a freezer-safe container; cover and freeze up to 1 month. Garnish with mint sprigs, if desired.