Piña Colada Sherbet

In a blender container or food processor, combine cream of coconut, pineapple, orange juice and rum.

If using a processor, process only half of the ingredients at a time.

Cover; blend or process until nearly smooth.

Pour into a 9 x 5-inch baking dish or a 13 x 9-inch baking dish.

Cover; freeze several hours or until firm.

Break sherbet into pieces.

Place sherbet, half at a time, in a blender container or processor.

Cover; blend or process until fluffy or, if desired, place in a chilled bowl and beat with an electric mixer until fluffy.

Return pineapple mixture to pan. Cover and freeze at least 4 hours or until firm.