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Recipe courtesy of The Neelys

Pina Colada Sorbet

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

Coconut Whipped Cream:

Directions

  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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