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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pina Colada Sherbet

Makes: 15 servings
Serving size: 1/3cup Yield: 4 cups
Prep 20 mins Freeze 8 hrs
Pina Colada Sherbet
  • 1 15 - 16  ounce can  cream of coconut
  • 1 15 1/4 ounce can  crushed pineapple, undrained
  • 1  cup  orange juice
  • 1/4  cup  light rum

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)
  • Servings Per Recipe 15,
  • cal. (kcal) 103,
  • Fat, total (g) 7,
  • sat. fat (g) 5,
  • carb. (g) 9,
  • fiber (g) 1,
  • pro. (g) 1,
  • vit. A (RE) 10,
  • vit. C (mg) 19,
  • sodium (mg) 19,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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