Pina Colada Sherbet

In a blender, combine cream of coconut, pineapple, orange juice, and rum. Cover and blend until nearly smooth.

Pour into 2 quart baking dish. Cover and freeze about 4 hours until firm.

Break frozen mixture into small chunks and place in chilled large bowl. Beat with an electric mixer on low to medium speed until smooth but not melted. Return to baking dish. Cover and freeze for at least 4 hours until firm. Let stand at room temperature for 10 minutes before serving.