In a skillet, toast coconut until golden brown, about 4-5 minutes. Set aside.
In a large pot, stir cream, coconut milk, sugar and rum over medium-high heat until sugar is completely dissolved, about 3 minutes. Remove from heat.
Using a whisk, stir in yogurt, Cream Cheese and sour cream, until mixture is smooth and creamy. Stir in pineapple and coconut.
Pour mixture into a non-stick 9x13x2 in. (23x33x5 cm) pan. Freeze uncovered for 2 hours. Cover with foil and freeze for another 2 hours.
Purée ice cream in blender until smooth, about 30 seconds. Transfer to a bowl and freeze for another 1-2 hours.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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