2cupscoconut milk(the kind in the refrigerator section)
6ouncespineapple juice
1cupcoconut cream(canned unsweetened coconut milk, not the sweetened Coco Lopez coconut cream)
.25cupcoconut rum(can substitute 1 teaspoon rum flavoring)
Instructions
In a large bowl, whisk together instant pudding mix, coconut milk, pineapple juice, the solid coconut cream from a can of unsweetened coconut milk, and rum.
Pour mixture into the canister of an ice cream maker, and process according to the manufacture's instructions, about 20 minutes.
Pour ice cream into a freezer safe container, and freeze until ready to serve.
Notes
*to make without the Rum, substitute 1 teaspoon of rum extract. You do not need to add any additional liquid.
Ice Cream will be "soft-serve" style in 2 to 3 hours. If frozen overnight, set on counter for 30 minutes or so to soften up again.