1. Preheat oven to 375ºF. Toast coconut on a parchment-lined baking sheet for 5 minutes, or until golden. Remove from oven and cool.
2. In a large bowl, combine ice cream, cream of coconut, pineapple juice, and rum extract. Freeze for at least 40 minutes.
3. Scoop ice cream mixture into dessert dishes; add pineapple, whipped topping, toasted coconut, and a cherry.
*Edy’s is known as Dreyer’s west of the Rockies.
For a lighter alternative, top a scoop of low-fat vanilla frozen yogurt with chopped fresh pineapple and a dollop of whipped topping such as Reddi-wip.