Ingredients for Pina Colada Sherbet
- 1 (13.5 ounce) can cream of coconut
- Crushed Pineapple
- ½ cup orange juice
- Light Rum
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How to Make Pina Colada Sherbet
- Combine 1 (13.5 ounce) can cream of coconut, 2 cups undrained crushed pineapple, ½ cup orange juice, and ¼ cup white rum in a blender.
- Blend until nearly smooth.
- Pour mixture into a 9x5x3-inch loaf pan or a 2-quart baking dish.
- Cover and freeze for 4 hours, or until firm.
- Break the frozen sherbet into pieces.
- Place about half of the frozen sherbet into a blender.
- Blend until fluffy (add a tablespoon or two of milk or cream if needed for better blending).
- Return the fluffy sherbet to the pan.
- Repeat steps 6 and 7 with the remaining frozen sherbet.
- Cover and freeze for at least another 4 hours, or until solid.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
110g
Fat
86g
Carbs
10g
