Pina Colada Sherbet

1 15- or 16-ounce can cream of coconut

1 15-1/4-ounce can crushed pineapple, undrained

1 cup orange juice

1/4 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 all the ingredients at a time.) Cover; blend or process till nearly smooth.

Pour into a 9x5x3-inch loaf dish or a 2-quart baking dish. Cover; freeze about 4 hours or till firm.

Break sherbet into pieces. Place sherbet, about half at a time, in a blender container or food processor bowl. Cover; blend or process till fluffy. (Or, 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 or till firm.

Makes 4 cups