PIÑA COLADA ICE CREAM
MAKES ABOUT 1 ½ QUARTS
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
¾ cup Coco Lopez ® Cream of Coconut
3 tablespoons of light rum
3 cups (1 ½ pints) whipping cream unwhipped
1 (15 ¼ ounce) can juice-pack crushed pineapple, well drained
½ flaked coconut, lightly toasted
In large bowl, beat sweetened condensed milk, cream of coconut and rum. Stir in remaining ingredients.
Pour into ice cream freezer container. Freeze according to manufacturer’s instructions.