1/3 cup granulated sugar
½ teaspoon rum extract
4 scoops Turkey Hill Vanilla ice cream
1 can (8 ¼ ounce) crushed pineapple in syrup
2 cups (7 ounces) coconut

Beat ice cream with sugar and rum extract until smooth. Fold in 2 cups pineapple with syrup and 2 cups coconut. Pour in 1 qt plastic container and place in freezer. Freeze until firm, about 2 hours.

Submitted by Larry from Bensalem, Pa.

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