Pina Colada Sherbet

Transform a favorite summer cocktail into a refreshing frozen dessert.

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3 users rated this recipe an average rating of 2.5
  • Makes: 15 servings
  • Serving Size: 1/3 cup
  • Yields: 4 cups
  • Prep: 20 mins
  • Freeze: 8 hrs
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Pina Colada Sherbet
Ingredients
1
15 ounce can cream of coconut
1
15 1/4 ounce can crushed pineapple, undrained
1
cup orange juice
1/4
cup light rum
Directions
  1. 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.
  2. 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. Makes 4 cups (15 servings).
Nutrition Facts (Pina Colada Sherbet)
    Per serving:
  • 103 kcal cal.,
  • 7 g fat
  • (5 g sat. fat,
  • 19 mg sodium,
  • 9 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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