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Ingredients
US|METRIC
20 SERVINGS
- 46 oz. pineapple juice
- 4 cans coco lopez (15oz cans)
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup Malibu Rum
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Directions
- Bring sugar to water to a boil over medium heat to create a simple syrup.
- Combine the simple syrup and remaining ingredients in a blender and blend for 45 seconds.
- Spin mixture in an Ice Cream Maker until solid.
- Enjoy and make sure to freeze!
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