Nutrition per serving may change if servings are adjusted.
1 8-ounce can crushed pineapple,drained
3 tablespoons dark rum
1 tablespoon packed brown sugar
1 pint nonfat vanilla frozen yogurt,softened
4 tablespoons sweetened, flaked coconut, toasted (optional, see Tip)
Combine pineapple, rum and brown sugar in a small bowl. Let stand for 10 minutes.
Place frozen yogurt in a mixing bowl. Use a potato masher to mix in pineapple-rum mixture. Cover and freeze for 15 minutes, or until ready to serve.
Scoop frozen yogurt into 4 serving dishes and top with toasted coconut, if desired. Serve immediately.
Tip: To toast coconut: Place coconut in a small dry skillet and cook, stirring often, until golden, about 5 minutes or spread in a shallow baking dish and bake at 350°F until light golden and fragrant, 5 to 10 minutes.