Pina Colada Sherbet
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.
- Ready In:
- 8hrs 20mins
- 1 (15 1/2 ounce) can cream of coconut
- 1 (15 1/4 ounce) can crushed pineapple, undrained
- 1 cup orange juice
- 1⁄4 cup light rum
- 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.)
- Cover; blend or process until nearly smooth.
- Pour into a 9x5x3-inch loaf dish or a 2-quart baking dish.
- Cover; freeze about 4 hours or until firm.
- Break sherbet into pieces.
- Place sherbet, about half at a time, in a blender container or food processor bowl.
- Cover; blend or process until fluffy. (Or, place in a chilled bowl and beat with an electric mixer until fluffy.)
- Return pineapple mixture to pan.
- Cover and freeze at least 4 hours or until firm.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
Join The Conversation
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.
I made this for dessert following a very spicy South American meal. My FIL had 3 helpings and DH had 2. I used spiced rum instead of plain and used an ice cream maker instead of freezing and breaking in to pieces. This was delicious. I would definitely recommend this recipe--especially after a spicy meal. Made and reviewed for ZWT4. Thanks for posting.