Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

Tropical flavors of coconut, pineapple, orange, and island rum combine for a four-ingredient wonder of sublime taste. Transform a favorite summer cocktail into a cool and refreshing dessert. The 8 hrs of "cooking" time is freezing time.


  1. In a blender container or food processor bowl combine cream of coconut, undrained pineapple, orange juice, and rum. (If using a food processor, process only half of all the ingredients at a time.)
  2. Cover; blend or process until nearly smooth.
  3. Pour into a 9x5x3-inch loaf dish or a 2-quart baking dish.
  4. Cover; freeze about 4 hours or until firm.
  5. Break sherbet into pieces.
  6. Place sherbet, about half at a time, in a blender container or food processor bowl.
  7. Cover; blend or process until fluffy. (Or, place in a chilled bowl and beat with an electric mixer until fluffy.)
  8. Return pineapple mixture to pan.
  9. Cover and freeze at least 4 hours or until firm.
Most Helpful

Annacia this is fantastic! it is oh so good, this had gone into my favorites and I am going to make this again to serve at my BBQ get togethers... oh forgot to mention I increased the rum to 1/3 cup :) thanks for this great recipe!

Kittencal@recipezazz July 15, 2008

Wow, yummy! I made this for a July 4th dinner party and everyone loved it. I used my counter top ice cream machine.

Snow Queen July 18, 2013

This was really yummy. I made mine "virgin" (no rum) and it still tasted like a pina colada. I made the recipe as directed but found my food processor had a hard time breaking down all the hard, fozen chunks into an ice cream consistency -- maybe the rum causes it not to freeze so hard? Anyway, next time I'll use my ice cream maker. Thanks for posting! Made for ZWT4.

AB_Fan July 01, 2008