Ingredients
- 1 15-ounce can cream of coconut (such as Coco Lòpez)*
- 1 cup ice-cold water
- 1/4 teaspoon rum extract
Directions
- Whisk all ingredients in medium bowl. Transfer to 11x7x2-inch glass baking dish. Freeze until frozen, stirring every 30 minutes, about 3 hours. (Can be made 2 days ahead. Cover and keep frozen.)
- *Available in the liquor department of most supermarkets nationwide.
