Prep 1 hr 30 mins
Cook 30 mins
The Perfect Scoop
Make and share this Pina Colada Sherbet recipe from Food.com.
- 1 pineapple, peeled and cored (4 cups, l liter puree)
- 1 cup sugar
- 1 cup thai coconut milk
- 1 tablespoon dark rum
- 1 teaspoon freshly squeezed lime juice
- Cut the pineapple into chunks; puree in a blender with the sugar, coconut milk, rum, and lime juice until smooth.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer’s directions.