Ingredients
2  cans (15 oz. each) cream of coconut
2  cans (20 oz. each) pineapple chunks in own juice, adding enough juice to equal 4 cups
3 1/2  cups cold pineapple juice, divided
6  tablespoons fresh lemon juice
1 1/2  cups light rum, chilled

Directions
1. Puree cream of coconut, pineapple, 2 cups pineapple juice and lemon juice in blender until smooth, scraping sides if necessary. Divide mixture between two airtight containers with tight-fitting lids. Freeze mixture 5 hours. (Can be made ahead. Freeze up to 3 days.) 

2. Let puree stand at room temperature 10 to 15 minutes, until slightly softened. 

3. Puree 1 container of frozen pineapple mixture, 3/4 cup pineapple juice and 3/4 cup chilled rum in blender. Pour into serving glasses. Repeat. Makes 10 cups.

Sources:  Better Homes & Gardens