3 cups unsweetened pineapple juice
1 (13-ounce) can unsweetened coconut milk
1 cup sugar
2 tablespoons light or dark rum
Pour the pineapple juice into a medium bowl.
In a 3 quart nonreactive saucepan, combine 1 cup of the coconut milk with the sugar. Bring to a boil, stirring to be sure the sugar is incorporated. Boil until reduced by half, about 5 minutes. Add the remaining coconut milk and boil for another 5 minutes; the mixture will turn a brownish color.
Whisk the mixture into the pineapple juice and then add the rum. Chill, stirring occasionally, and then freeze in an ice-cream maker according to the manufacturer's directions.
If you don't have an ice-cream maker, you can make a granita, which will have a coarser texture but will still be refreshing and delicious. Simply freeze the mixture in the freezer, stirring it vigorously with a fork every half hour or so for a few hours, to ensure that the coconut syrup doesn't separate.
Makes 1 quart.
Date: June 30, 2004