Pina Colada Sorbet

Total Time:
6 hr 15 min
Prep:
15 min
Inactive:
6 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 cups pineapple juice
  • 1 (15-ounce) can cream of coconut
  • 1 (20-ounce) can pineapple bits, in juice, undrained
  • 2 tablespoons dark rum
  • 1 teaspoon coconut extract
  • Coconut Whipped Cream, for garnish, recipe follows
  • Shredded coconut, for garnish
  • Maraschino cherries, for garnish
  • Coconut Whipped Cream:
  • 1 cup heavy whipping cream, chilled
  • 1/4 cup confectioners' sugar
  • 1 teaspoon coconut extract
  • 2 tablespoons dark rum
Directions

Puree all of the sorbet ingredients in a blender until smooth and refrigerate for 1 hour. Add the mixture to an ice cream machine and run until slushy. Freeze until solid. Serve with Coconut Whipped Cream, shredded coconut, cherries and cocktail umbrella in coconut shells.

Coconut Whipped Cream:

Add the whipping cream to a chilled bowl and begin whipping with an electric mixer. Add the remaining ingredients and whip until soft peaks form. Serve on top of sorbet.


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