8 ounces Louisiana rum
2 cups frozen pineapple chunks, chopped
1 (15-ounce) can sweetened cream of coconut
2 (6-ounce) cans pineapple juice
4 ounces Bénédictine D.O.M. Liqueur
3 ounces fresh lime juice
1/4 cup fresh mint leaves
Garnish: lime slices, fresh mint sprigs
In the container of a blender, process rum, pineapple chunks, cream of coconut, pineapple juice, Bénédictine, lime juice, and mint leaves until smooth. Transfer to an airtight container, and freeze until ready to serve, at least 6 hours. Let stand at room temperature for 15 minutes before serving. Garnish with lime slices and mint sprigs, if desired.