3 cups chopped fresh pineapple (14 ounces)
1/3 cup well-stirred canned unsweetened coconut milk
1/2 cup water
3 tablespoons superfine granulated sugar
1/3 cup light rum or coconut rum
1 tablespoon of coconut put through food processor so its really fine
Equipment: ice cube trays (I scoop it out with a tablespoon for serving)
Purée all ingredients in a blender until smooth. Pour into mold of choice. Freeze 30 minutes. Garnish with more coconut.