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Pina Colada Sorbet

  • Level: Easy
  • Total: 6 hr 15 min
  • Prep: 15 min
  • Inactive: 6 hr
  • Yield: 4 to 6 servings
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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


  1. 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. 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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