Ingredients

• 1 (20 ounce) can crushed pineapple
• 1 (32 fluid ounce) container vanilla yogurt (such as Dannon® Light and Fit®)
• 2 cups half-and-half
• 1 (15 ounce) can cream of coconut
• 2 (6 ounce) containers toasted coconut vanilla Greek yogurt (such as Dannon® Light and Fit®)
• 1 cup heavy whipping cream
• 1 cup white sugar
• 1 teaspoon rum extract (optional)

Instructions

1. Pour crushed pineapple into a food processor; puree until smooth. Transfer to a large bowl.
2. Mix vanilla yogurt, half-and-half, cream of coconut, coconut vanilla Greek yogurt, heavy cream, sugar, and rum extract into the pureed pineapple. Refrigerate until thoroughly chilled, 30 to 60 minutes.
3. Freeze mixture in an ice cream maker according to manufacturer's directions, about 20 minutes. Transfer to a freezer container and freeze until firm, about 2 hours.