Coconut Rum Ice Cream

Makes 1 quart

2 large eggs
¼ cup sugar
2 cups heavy cream
⅔ cups half-and-half
1 (15 oz) can Coco Lopez
2 Tablespoons dark rum

Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar until completely blended. Pour in the cream and half-and-half, and whisk to blend. Gradually add the Coco Lopez and finish with rum until blended.

Follow your manufacturer’s instructions to make the ice cream

Pina Colada Mimosas

Serves 4

½ cup sugar
1 Pineapple wedge
4 Pineapple slices
4 maraschino cherries
1 cup pineapple juice
½ cup coconut rum
1 bottle champagne or prosecco

Use the pineapple wedge to rim champagne flutes, then dip in sugar. Combine the pineapple juice and coconut rum, then divide evenly into four flutes. Top with champagne. Garnish with a pineapple slice and cherry.