Easy recipe for pineapple coconut granita

Recipe for Pineapple Coconut Granita:
Difficulty: Easy
Prep time: 10 minutes (plus 12 hours for freezing)
Cook time: 0 minutes
Serves: 12

2 - 16 oz. cans of sweetened cream of coconut
1 - 46 oz. can of pineapple juice
Juice of 1 lemon
¼ cup dark rum
10-12 oz. (approximate) pound cake, cut into 8 slices
8 Tablespoons (1/2 cup) dark rum for sprinkling on the pound cake (optional)
2 mangoes, peeled, pit removed and diced
3 kiwi, peeled and diced

1.    Mix the cream of coconut, pineapple juice, lemon juice, and rum.  
2.    Pour mixture into a 9 x 13 glass baking pan and place in freezer. It will take a good 12 hours for it to freeze.  Several times as it is freezing, stir it well with a fork.
3.    To make into a sundae, place each slice pound cake in a serving bowl.  Sprinkle each slice with 1 Tablespoon of rum if desired.  Top with fruit and granita.  Serve immediately.

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