2 (16 oz.) cans sliced pineapple, drained
4 c. plain yogurt
2 (8 oz.) cans cream of coconut
1 c. dark rum
2 tbsp. sugar
6 to 8 ice cubes

Using half of ingredients at a time, combine in processor or blender until smooth and creamy. Serve in chilled daiquiri-type glasses. 12 servings.