- 2 cups Crown® Lily White® Corn Syrup
- 3 cups pineapple juice
- 1/2 cup coconut flavored rum
- 1/4 cup sugar
- Combine corn syrup, pineapple juice, rum and sugar in a large bowl. Refrigerate 1 hour.
- Pour into container of ice cream maker and freeze according to manufacturer's directions.
- Pour into freezer-safe container and freeze overnight (store up to 1 month). Remove from freezer 10 minutes before serving.