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
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:
- 1 cup heavy whipping cream, chilled
- 1/4 cup confectioners' sugar
- 1 teaspoon coconut extract
- 2 tablespoons dark rum
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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By lshontale
on October 22, 2012
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I love this recipe!!! I've made it at least 10 times. Tonight I'm going to try it with Hawaiian Punch instead of pineapple juice. I love the Neely's!! They feel like family when you watch them.
By prairie guy
on July 02, 2011
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Great recipe. Quick and easy to make with lots of flavour. A favorite with my friends.
By ABSOLUTECRAZE
on May 17, 2011
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Still in the process of making it. I will know the result tomorrow. I couldn't find coconut cream and had to create it with a mixture of creamed coconut, coconut milk and caster sugar. I'm crossing my fingers. The mixture is very smooth and is chilling. Now to learn to use the ice cream maker!
I just wanted to address the gentleman who talked about the milk splitting and seeing solids. I saw the same and decided to persist with the blender for a much longer time and on high speed. The solids melted away. 3rd time lucky?
Read all 11 reviews