Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat cream cheese with sugar and rum until smooth. fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of the coconut, spread in 8 inch layer pan lined with plastic wrap. invert pan onto serving plate, remove pan and plastic wrap. spread with remaining whipped topping and sprinkle with remaining coconut. freeze until firm, about 2 hours. cut into wedges garnish with pineapples and cherries if desired.

Target recipe: in a large heavy bottomed pot, mix together pineapple puree, cream of coconut, rum, and lemon juice. stir in sugar and bring to a full rolling boil (one that can't be stirred down) over high heat. stir constantly, boil hard for three minutes. remove from heat and stir in pectin. skim off any foam. ladle into sterilized jars to within 1/4 inch of rim. wipe rim clean. apply lids and rings and tighten rings just fingertip tight. process jars in boiling water bath canner for 5 minutes. let sit at room temperature until set. check seals -- center of lids should be indented. refrigerate any unsealed jar up to 3 weeks. note: do not use coconut milk! this made 9 half pints and 1 quarter pint(1/2 cup).