In a saucepan over low heat combine the coconut milk and honey and stir until heated. Turn off heat and let cool

In a blender combine the coconut milk mixture, 1 cup of the crushed pineapple and pineapple juice and blend until smooth. Place in a container and stir in the remaining crushed pineapple and coconut. Chill well, at least 4 hours.

Freeze the mixture in your ice cream maker according to manufacturers instructions. When it is almost done pour in the rum. The rum is optional but it will help keep the sorbet from freezing rock solid.

Freeze in an airtight container until ready to serve.