Pina Colada

Ingredients

2 15 ounce cans cream of coconut
2 20 ounce cans pineapple chunks in own juice, adding enough juice to equal 4 cups
3 1/2 cups cold pineapple juice, divided
6 tablespoons fresh lemon juice
1 1/2 cups light rum, chilled

Directions

1. Puree cream of coconut, pineapple, 2 cups pineapple juice and lemon juice in blender until smooth, scraping sides if necessary. Divide mixture between two airtight containers with tight-fitting lids. Freeze mixture 5 hours. (Can be made ahead. Freeze up to 3 days.)

2. Let puree stand at room temperature 10 to 15 minutes, until slightly softened.

3. Puree 1 container of frozen pineapple mixture, 3/4 cup pineapple juice and 3/4 cup chilled rum in blender. Pour into serving glasses. Repeat.