Pineapple Coconut Sorbet

My husband loves anything with coconut. And he has a sweet tooth. He is lactose intolerant as well, which was a huge learning curve for me. Over the years I have taught myself to cook for him without milk and cheese, which is sometimes a challenge. We love ice cream , and I usually make 2 batches, one full milk/cream for the boys and one using coconut milk for him. This recipe is tropical and is so yummy. We all ate it and didn't miss the milk. In fact, I do not think the boys even realized it was not dairy ice cream. I did add a spoonful  of rum for flavor and to help the sorbet from getting too icy. This will be a regular dessert this spring and summer.

Pineapple Coconut Sorbet

4 c fresh pineapple, cubed
1 1/2 c coconut milk ( canned)
1 c cream of coconut
1/2 c sugar
2 T rum

1. Place all ingredients in a food processor or blender and process until smooth.
2.place the mixture in the refrigerator to chill. about 2 hours.
3. Pour mixture into ice cream machine and mix according to manufacturer's instructions. Serve immediately, or place in a shallow container ( I use a bread pan) and freeze until firm.