1 1/2 cups flaked coconut 11.2 ounces coconut water 1/3 cup coconut milk 1 fresh pineapple, peeled, cored and cubed 2 cups ice 3/4 cup rum
In saucepan over medium heat, combine flaked coconut, water and milk. Simmer until it just bubbles (do not boil), about 7 minutes. Remove from heat and allow to cool. Transfer to covered container and refrigerate (I cooled overnight). Quarter pineapple lengthwise, reserving 1/4 for garnish (slice garnish into wedges). Remove skin and core from remaining 3/4 pineapple, chop into cubes. Arrange on baking sheet and freeze until firm, at least one hour (I froze overnight). Strain coconut mixture, pressing/squeezing to save as much liquid as possible. Discard solids. Combine frozen pineapple, ice, and rum in blender, process until smooth. Add coconut mixture and continue to blend. Pour into glasses and garnish with pineapple wedge.