Lemon-Pineapple Sherbet

Combine 1 1/3 cups sugar, 1 2/3 cups milk, 1/2 cup lemon juice (about 2 lemons ) and 2 Tbsp. grated lemon peel. Stir in 1 can (20 oz. ) crushed pineapple, well drained. Fold in 1 cup whipping cream, whipped. Pour into long dish or pan and freeze in refrigerator for about 4 hours. Stir once or twice during freezing. Makes approx. 3 pints. Garnish with toasted coconut, if desired.