Prep 5 mins
Cook 4 hrs
Using the coconut sorbet instead of the traditional coconut cream decreases the fat to just 1g per serving. Don't let the 4 hours scare you away. It's just the time spent freezing the pineapple juice in an ice cube tray. Make the cubes ahead of time and you can enjoy this in minutes.
- 2 cups pineapple juice
- 1 cup ice cube
- 2⁄3 cup coconut sorbet
- 1⁄2 cup dark rum
- 4 teaspoons lime juice
- Freeze pineapple juice in ice cube trays for 4 hours, or until solid.
- In a blender, add the frozen pineapple juice, 1 cup ice cubes, coconut sorbet, run and lime juice.
- Blend until smooth.
Don't tell DH, but the only place to get coconut sorbet was the local specialty Italian Ijs shop so I nipped in and got a few small scoops... (I normally don't like strong coconut flavour much and DH adores it, but in this case the pineapple and rum and lime balance things out very well indeed, much to my surprise) Therefore don't skimp on the pineapple and lime. I also used fresh pineapple because I had it to hand, and the juice attachment on my new blender does the job nicely. (less processed sugar than in commercially juice) and easy as well. I don't have dark rum so used white rum instead. Please see my Rating System: 4 wonderful stars for my very first Pina colada... very nice indeed. Thanks!
Absolutely wonderful! The coconut sorbet was impossible to find, so I made my own with coconut cream and sweetened condensed milk. This is a yummy recipe. Made for AU/NZ Recipe Swap.