Piña Colada Ice Cream

• 2 cups fat-free half-and-half
• 1 (13.5-ounce) can light coconut milk
• 1 (12-ounce) can evaporated fat-free milk
• 1/2 cup sugar
• 2 large egg yolks
• 1/2 cup flaked sweetened coconut, toasted
• 1/2 cup chopped pecans, toasted
• 1/2 cup fat-free caramel topping
• 1 teaspoon rum extract
• 1/2 teaspoon coconut extract
• 1 (8-ounce) can crushed pineapple in juice, undrained
• 8 teaspoons flaked sweetened coconut, toasted

1. Combine first 3 ingredients in a large saucepan. Bring to a boil over medium-high heat, stirring frequently. Combine sugar and egg yolks in a small bowl. Gradually add about one-fourth hot milk mixture to eggs, stirring constantly with a whisk. Add to remaining hot milk mixture, stirring constantly. Remove from heat; stir in 1/2 cup coconut and next 5 ingredients. Cool completely, stirring occasionally. Cover and chill at least 1 hour.
2. Pour mixture into the freezer can of a 4-quart ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze at least 2 hours or until firm. Sprinkle each serving with toasted coconut.

light coconut milk, milk, sugar, egg yolks, coconut, pecans, caramel topping, rum, coconut, pineapple, coconut

Taken from www.myrecipes.com/recipe/pia-colada-ice-cream (may not work)