Name: Pina Colada Sherbet
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4 cups
Ingredients: 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

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Recipe by Annacia

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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
Yields:
Units:

Nutrition Information

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ingredients

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

directions

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.

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RECIPE MADE WITH LOVE BY

@Annacia

Contributor

@Annacia

Contributor

"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."

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review by Snow Queen

7/18/2013

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

7/15/2008

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!
photo by AB_Fan

7/1/2008
review by AB_Fan

7/1/2008

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.
review by MamaJ

6/16/2008

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.