TROPICAL PEACH FROST

2 cups fresh, peeled, sliced peaches, frozen*
1 pint (2 cups) pineapple or lemon sherbet
1/2 cup canned cream of coconut
1 1/2 cups milk
Toasted coconut, if desired

In food processor bowl with metal blade, process frozen peach slices until smooth. Add sherbet and cream of coconut. Process with on-off pulses just to mix. Add milk; process just until combined.

Pour into chilled glasses. Garnish each serving with toasted coconut. Serve immediately.

*Two cups sliced frozen peaches without syrup can be substituted for fresh, frozen peach slices.

Makes 10 servings (1/2 cup each)
From: Recipelink.com
Source: Recipe booklet: Light and Simple Summer Meals, Pillsbury Classic Cookbooks #101, 1989