You’ll Need:

12 ounces pineapple, pared and sliced, or 1 cup canned pineapple chunks
1 medium banana (about 6 ounces), peeled
1 1/2 cups low fat buttermilk 1% milk fat 2 tablespoons light rum
1 tablespoon plus 1 teaspoon each granulated sugar and shredded coconut, toasted

Directions : In blender combine all ingredients except coconut and process until smooth.
Transfer to 1-quart freezer safe bowl; stir in coconut.
Cover and freeze until solid, about 3 hours